Tricolor Beef Soup

Add 8 oz of 90% lean ground beef to heavy bottom stock pot. Brown it & break it up. Add chopped onions to this. When the 1/2 C onion is clear, add 1 1/4 C of chopped fresh mushrooms Stir these together.

Add 1 Tbs each of parsley &powdered garlic. Add 1/2 tsp cayenne pepper. Add 6 C water to the pot & stir.

When the water is boiling, add 1 C of diced potatoes (uncooked, raw--baked potatoes will make the soup like a cream based soup). When the water returns to a boil, turn it down to a slow roll. Dice the 2 tomatoes & add to the pot. Add 1 cube beef bouillon. (Omit this if on a salt restricted diet).

Cook till the potatoes are tender. Remove from heat. Add 6 oz fresh baby spinach to the pot, a few ounces at a time. Serve with cheese (exta).

Add 1/2 oz cheese if you want a richer tasting soup. Count the extra nutrition.

Brown meat & onions in soup pot. Pour water over this. Add other ingredients & return to boil. Simmer until al dente. Then add spinach. Serve.

Serving Size: Makes 2 large bowls or 4 small cup size servings

Number of Servings: 2

Recipe submitted by SparkPeople user REVCORNIE.