BEEF RECIPES


QUICK ITALIAN BEEF & VEGETABLE SOUP - 30 MINUTES

  • 1 lb lean ground beef
  • 1 large clove garlic, crushed
  • ½ tsp pepper
  • 1/4 tsp salt
  • 2 cans (13 3/4 to 14 ½ oz each) ready-to-serve beef broth
  • 1 can (14 ½ oz) Italian-style stewed tomatoes, undrained, broken up
  • 1 cup sliced (1/4" thick) carrots
  • 1 can (15 to 19 oz) cannellini (white kidney) or Great Northern beans rinsed, drained
  • 1 medium zucchini, cut lengthwise in ½ and crosswise into 1/4" thick slices
  • 2 cups torn spinach leaves lightly packed

 

1. Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4 to 5 minutes, breaking up into 3/4" crumbles. Pour off drippings. Season beef with pepper and salt.

2. Stir broth, tomatoes and carrots into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4 to 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in spinach. 4 servings.

 

[Consumer News] [Education Info] [Retail News] [Foodservice News] [Checkoff Update]
[Favorite Links] [About MBIC] [What's Hot] [Home]


Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com