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Vegetable And Ground Beef Soup

Microwaverina's picture
  Lean ground beef 1 Pound
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Celery stalks 3 , thinly sliced
  Carrots 5 , thinly sliced
  Rice grain 1⁄3 Cup (5.33 tbs)
  Chicken stock 4 Cup (64 tbs)
  Tomatoes 3 1⁄2 Cup (56 tbs), crushed
  Spinach 2 Cup (32 tbs), chopped
  Minced parsley 1⁄4 Cup (4 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

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1662 Calories from Fat 455

% Daily Value*

Total Fat 51 g78.9%

Saturated Fat 17.7 g88.7%

Trans Fat 0 g

Cholesterol 288.8 mg96.3%

Sodium 2062.6 mg85.9%

Total Carbohydrates 166 g55.5%

Dietary Fiber 27 g107.8%

Sugars 55.8 g

Protein 135 g270.4%

Vitamin A 1301.5% Vitamin C 272.1%

Calcium 57.5% Iron 127.3%

*Based on a 2000 Calorie diet

Vegetable And Ground Beef Soup Recipe