====== Zucchini Chard Soup ======
{{tag>Recipe GroundMeat LowCarb 4}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Ground chicken |
|  2  | tbsp | Spices (granulated garlic, onion powder, thyme, and oregano) |
|  ¼  | ea | Onion (25 g) |
|  ½  | ea | Carrot (25 g) |
|  1  | ea | Celery rib (25 g) |
|  4  | ea | Mushrooms (60 g, 2 oz) |
|  2  | ea | Zucchini (400 g) |
|  2  | cups | Chard (135 g) |
|  1  | tbsp | Sherry vinegar |
|  2  | tsp | Olive oil |
|  1  | tbsp | Chili flakes |

  - Prep
    - Break ground meat into chunks in a bowl and gently toss to coat with spices
    - Cut zucchini into bite sized pieces
    - Slice mushrooms thin
    - Dice onions, carrots and celery into quarter inch pieces
    - Separate stems from chard and dice into quarter inch pieces
    - Tear chard leaves into bite sized pieces
  - Cook
    - Mix vinegar, oil and chili flakes in a small bowl
    - Add seasoned meat to a lightly oiled pot (about 6 to 8 cups capacity), and brown for 4 to 6 minutes, flipping every 2 minutes or so
    - Add mirepoix and chard stems and cook for a couple of minutes
    - Add mushrooms and zucchini, and cook, covered, for 2 to 4 minutes, stirring occasionally.
    - Add 3 cups of water and bring to a boil, the reduce to a strong simmer.
    - Add chard and cook for another 4 to 6 minutes, until chard stems are softened and zucchini centers are just starting to slump
    - Serve with the chili oil mixture on top.