Beef-vegetable soup
4
Points®
Total time: 42 min • Prep: 7 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This is a hearty and healthy soup that is easy to make and enjoy any time of the week. To speed things along, use microwaveable pouches of par-cooked brown rice so this soup can come together in mere minutes. Change things up by swapping spinach for another tender green like watercress, sorrel, or Swiss chard. A squeeze of lemon juice or a splash of vinegar just before serving will add a bright note to the soup. This freezes well, so consider making a double batch to have on hand for a busy weeknight meal down the road.
Ingredients
Olive oil
1 Tbsp
Uncooked lean beef bottom round roast
12 oz, trimmed and cut into 1⁄2-inch pieces (3/4 pounds)
Carrots
4 medium, thinly sliced
Celery
4 rib(s), medium, sliced
Uncooked parsnip
3 medium, diced
Onion
1 large, chopped
Dried thyme
½ tsp
Fat free beef broth
5 cup(s)
Canned diced tomatoes
14½ oz
Table salt
½ tsp
Black pepper
¼ tsp
Spinach
2 cup(s)
Cooked long grain brown rice
1½ cup(s), hot
Instructions
1
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.
2
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.
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