- Total Time
A hearty and healthy soup easy to make and enjoy any time of the week.
olive oil1 Tbsp
uncooked lean beef round12 oz, trimmed and cut into 1/2-inch pieces (3/4 pounds)
uncooked carrot(s)4 medium, thinly sliced
uncooked celery4 rib(s), medium, sliced
uncooked parsnip(s)3 medium, diced
uncooked onion(s)1 large, chopped
dried thyme½ tsp
canned fat-free beef broth5 cup(s)
canned diced tomatoes14 ½ oz
table salt½ tsp
black pepper¼ tsp
fresh spinach2 cup(s)
cooked brown rice1 ½ cup(s), hot
- Heat the oil in a large nonstick saucepan over medium heat. Add the beef, in batches, and cook, stirring, until browned, about 4 minutes. With a slotted spoon, transfer the beef to a plate.
- Add the carrots, celery, parsnips, onion, and thyme to the Dutch oven; cook, stirring, until slightly softened, about 5 minutes. Add the beef and any accumulated juices, the broth, tomatoes, salt, and pepper; bring to a boil. Reduce the heat and simmer 10 minutes. Stir in the spinach and cook until the beef is tender, about 10 minutes longer. Stir in the rice. Yields about 1 1/3 cups per serving.