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Beefy Spinach Soup

Prep 20 min
Total 20 min
Ingredients 4
Servings 2

Four ingredients and 20 minutes is all you need to make this beef and spinach soup – perfect for a dinner that’s ready in just 20 minutes. MORE+ LESS-

By Pillsbury Kitchens

October 27, 2010

Ingredients

1/2

lb. lean ground beef

(10 3/4-oz.) can condensed chicken gumbo soup

1 1/4

cups water

1/2

cup frozen cut leaf spinach

Steps

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1

Brown ground beef in medium saucepan over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2

Add soup, water and spinach; mix well. Bring to a boil. Reduce heat to medium-low; simmer 8 to 10 minutes until spinach is tender, stirring occasionally.

Expert Tips

Originating in the Middle East, spinach was brought to the United States by the Spaniards. Spinach is such a rich source of vitamin A that the small amount in each serving of this recipe provides 25% of the recommended daily value.
Fresh seasonal greens such as Swiss chard, chicory, collard greens or beet greens can be used in place of the frozen cut spinach in this soup. Tear the greens into bite-sized pieces and pack them into the measuring cup.
Serve this soup with crisp crackers and melon wedges.