Beef Soup Provencal
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb lean ground beef
- 15 ounces can white beans, rinsed and drained
- 14 ounces ready-to-serve vegetable broth
- 14 ounces can diced tomatoes with garlic, basil and oregano, undrained
- 1⁄2 teaspoon dried herbes de provence
- 4 cups coarsely chopped fresh spinach (I even use a small box of frozen spinach that has been thawed and squeezed dry) or 4 cups escarole (I even use a small box of frozen spinach that has been thawed and squeezed dry)
- 1⁄2 cup shredded parmesan cheese (or to taste)
directions
- In large saucepan, brown beef over medium heat 4-5 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.
- Stir in beans, broth, tomatoes, and Herbes de Provence. Bring to boil; reduce heat to low. Simmer, uncovered, 5 minutes. Stir in spinach. Continue to simmer 5 minutes. Sprinkle with cheese.
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Reviews
-
Excellent and a very easy soup to make. I have tried several modifications in the past but the easiest one is to bump up the herbes de provence to 1 teaspoon because the flavor then speaks out. I prefer to simmer the soup up to 15-20 minutes to get flavors embedded but if you are in a hurry, the 5 minute simmer would be minimum.
RECIPE SUBMITTED BY
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