BEEF AND RICE SOUP

Beef and Rice Soup image

Provided by ratherbeswimmin

Categories Rice

Time 10h30m

Yield 6 serving(s)

Number Of Ingredients 12

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1 1/2 lbs lean stewing beef
1 tablespoon cooking oil
2 medium yellow squash, halved lengthwise and cut into 1/2 inch slices
2 large carrots, cut into 1/2 inch slices
1 cup chopped onion
2 cloves garlic, minced
3/4 teaspoon dried thyme
3/4 teaspoon dried basil
6 cups beef broth
1/4 cup dry red wine or 1/4 cup white wine
2 cups chopped fresh spinach
1/2 cup quick-cooking white rice

Steps:

In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
Place meat on top of vegetables.
Pour in broth and wine Cover and cook on LOW for 7-10 hours.
Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.

Nutrition Facts : Calories 325.6, Fat 16.4, SaturatedFat 5.5, Cholesterol 66.5, Sodium 669.7, Carbohydrate 14.8, Fiber 2.3, Sugar 3.5, Protein 27.7