Vegetable And Ground Beef Soup
|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.