This savory soup has just a hint of sweetness plus heat from hot sauce.
The tomatoes and caraway seeds help create depth but don’t overshadow the rest of the flavors.
The brown rice garnish rounds out the dish.
Photo: Photography / Jennifer Causey, Styling / Ali Ramee / Audrey Davis
Add onion; cook, stirring occasionally, until beginning to soften, about 5 minutes.
Transfer the beef, onion and drippings to a 5- to 6-quart slow cooker.
Cover and cook until the vegetables are tender, about 4 hours on High or 6 hours on Low.
Remove and discard thyme sprigs.
Stir in hot sauce and parsley.
Divide the soup among 8 bowls.
Top evenly with rice; garnish with additional parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
