BEEF SOUP PROVENCAL
I clipped this from the Star-Telegram several years ago. I always love making this in the fall/winter for a weekday dinner and use the leftovers for lunch. Serve with salad and crackers or nice bread. The smell of the herbs is awesome!! Note: You can buy Herbes de Provence in the spice section, but you may also use 1/4 teaspoon dried thyme leaves and 1/4 teaspoon dried rosemary leaves, crushed, to substitute.
Provided by Loriell
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, brown beef over medium heat 4-5 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.
- Stir in beans, broth, tomatoes, and Herbes de Provence. Bring to boil; reduce heat to low. Simmer, uncovered, 5 minutes. Stir in spinach. Continue to simmer 5 minutes. Sprinkle with cheese.
Nutrition Facts : Calories 384.8, Fat 15.3, SaturatedFat 6.9, Cholesterol 84.7, Sodium 295, Carbohydrate 24.9, Fiber 5.8, Sugar 0.2, Protein 36.1
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