Spinach White Bean Beef Soup

Chicken Broth, 1.5 can (10.75 oz)
Navy white bean, cooked, 1 cup
Brown Rice, long grain, cooked, 1 cup
Spinach, fresh, 1 bunch chopped
Onions, raw, 2 cup, sliced thick
Baby Carrots, raw, 4 large chopped
Beef, round steak, 2 oz , cut into bite size pieces
Crisco Pure Vegetable Oil, 1 tbsp
Bay Leaf, 2/3 pieces
Oragano, 2 tsp
Cumin, 1tsp
Red Chilli flakes, cut from 2 whole red chillies
Salt, 1 tsp or to taste

Saute sliced Onions in oil over medium heat in a pot
Add garlic, chilli flakes and all spices.
Stir and sprinkle with water so doesn't stick to pan
Then add beef, stock, beans, rice and bay leaf
boil
Add spinach and stir until wilted.
Add celery slices and lower heat to simmer.
Simmer for close to 30 minutes.

Serving size : 1 cup

Note:
Prepare beans by boiling in hot water for 5 minutes and then turning off heat and keep covered for 1 hour. Or can use canned beans.

Look at recipe for 'Cooking perfect Brown rice' in Tas's Low Cal Yummy cookbook

Number of Servings: 5

Recipe submitted by SparkPeople user TASNUVA.