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GLUTEN-FREE BEEF AND VEGETABLE SOUP

Source of Recipe

Mark


List of Ingredients

1 lb lean ground beef
1 lg clove garlic, crushed
1/2 tsp pepper
1/4 tsp salt
2 cans (13 3/4 to 14 1/2 oz each ready-to-serve beef broth)
1 can (14 1/2 oz) Italian-style stewed tomatoes, undrained, broken up
1 cup sliced (1/4 in. thick) carrots
1 can (15 to 19 oz) cannellini (White Kidney) or Great Northernbeans, rinsed, drained
1 med. zucchini, cut lengthwise in half and crosswise into 1/4inch thick slices
2 cups torn spinach leaves, lightly packed



Recipe

Heat Dutch oven or large saucepan over
medium heat until hot. Add ground beef and garlic; brown
4 to 5 minutes, breaking up into 3/4 inch crumbles. Pour off
drippings. Season beef with pepper and salt.

Stir broth, tomatoes and carrots into beef.
Bring to a boil; reduce heat to low. Simmer, uncovered for
10 minutes. Stir in beans and zucchini; continue to cook 4 to
5 minutes or until zucchini is crisp-tender. Remove fom heat,
stir in spinach. Serves 4.