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.
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.
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