Vegetable And Ground Beef Soup Recipe
Summary
Ingredients
| Lean ground beef | 1 pound | |
| Onion | 1 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Celery stalks | 3 , thinly sliced | |
| Carrots | 5 , thinly sliced | |
| 1/3 cup long-grain white rice | ||
| 4 cups beef stock or chicken stock | ||
| Tomatoes | 3 1/2 Cup (16 tbs), crushed | |
| 2 cups finely chopped spinach or Swiss chard | ||
| Minced parsley | 1/4 Cup (16 tbs) | |
| Dried basil | 1 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
Directions
In a 4-quart casserole, combine the beef, onions, and garlic.
Microwave on high for 2 minutes.
Stir and microwave on high for 2 to 3 minutes, or until the meat is no longer pink.
Drain off any fat.
Add the celery, carrots, rice, and 1 cup of the stock.
Cover with a lid and microwave on high for 7 minutes.
Stir well and rotate the dish a half turn.
Cover and microwave on high for 8 minutes, or until the vegetables are tender.
Add the tomatoes and the remaining 3 cups stock.
Microwave on high for 5 minutes, or until heated through.
Stir in the spinach or Swiss chard, parsley, basil, marjoram, thyme, oregano, and pepper.
Microwave on high for 5 to 6 minutes, or until the spinach is cooked through.
Microwave on high for 2 minutes.
Stir and microwave on high for 2 to 3 minutes, or until the meat is no longer pink.
Drain off any fat.
Add the celery, carrots, rice, and 1 cup of the stock.
Cover with a lid and microwave on high for 7 minutes.
Stir well and rotate the dish a half turn.
Cover and microwave on high for 8 minutes, or until the vegetables are tender.
Add the tomatoes and the remaining 3 cups stock.
Microwave on high for 5 minutes, or until heated through.
Stir in the spinach or Swiss chard, parsley, basil, marjoram, thyme, oregano, and pepper.
Microwave on high for 5 to 6 minutes, or until the spinach is cooked through.
Chef
