Beef-vegetable soup
8
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