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    Jenny's Italian Spinach & Rice Soup


    Source of Recipe


    momof3

    Recipe Introduction


    From member momof3: If you're tired of eating salad greens - try this for a change. This should yield two large bowls of soup that contain your carbohydrate and vegetable portions. Since I removed all the meat from the broth you will still need to eat a separate protein to complete this meal. If you're Living Lean, you may want to sprinkle with some Parmesan cheese. Mangia! (Eat!)

    List of Ingredients




    * 2 lbs of beef stew meat(stew meat is only used to make broth, it will be removed and therefore will not count toward the protein portion of your meal)

    * 1/4-1/2 cup of red wine
    * pepper
    * 16 cups water
    * 1 cup uncooked brown rice
    * 1/4 carrot, grated
    * 1/4 cup NSA tomato sauce
    * 1 pkg frozen chopped spinach

    Recipe



    Season beef with pepper. In a non-stick skillet, slowly brown stew meat over low heat; pour wine over meat as it cooks.

    In a large pot add 16 cups of water, bring to a boil. With a slotted spoon lift the browned stew meat out of skillet and add to water. Turn down to medium heat and let boil for about 30 minutes, then let simmer for another 30 minutes (this should cook down to about 8 cups of broth).

    Remove all meat from the broth with a slotted spoon and let broth cool. Refrigerate broth overnight. The next morning skim fat off top of broth. In a separate pot, cook one cup of brown rice according to box directions, omitting salt and oil or butter. While rice is cooking, ladle 2 cups of broth into a separate pot and let simmer.

    Meanwhile, put spinach in a covered casserole dish and cook in microwave on high for 4 minutes. Break up with a fork and microwave another 2 minutes on high, until defrosted. Drain extra liquid from spinach (it is not necessary to squeeze spinach dry, just remove excess liquid). Add spinach to 2 cups of simmering broth. Grate carrot and add to simmering broth. Then add no salt added tomato sauce to simmering broth.

    When rice is done cooking add 1/2 cup of rice to the simmering broth. I covered the pot and let simmer for about 1 1/2 hours.

    Compatible with Body Type:
    Breakfast
    Morning Snack
    Lunch A-B-C-D-E
    Afternoon Snack
    Dinner A-B-C-D-E
    Evening Snack

    This Recipe Contains: Carbohydrate A, Vegetable A

 

 

 

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