FAST & FABULOUS SIRLOIN STEAK SOUP

BRR! It’s definitely a soup day! And everyone who eats this soup asks for the recipe. It’s based on one that my friend and great cook, Joanie Woodward, shared. This is one of those that you can clean out the vegetable bin with – whatever stray veggies or greens you have on just toss in!

1 pound ground sirloin
1 generous cup chopped onion
1 teaspoon garlic
1 jar favorite pasta sauce, 19 to 26 oz.
2 cans beef broth
Water to taste (start with 1 soup can water)
1 can chopped tomatoes and chilies
or 1 can diced tomatoes
1 box, 16 oz, frozen soup vegetables, thawed or
1 box, 10 oz, frozen mixed vegetables, thawed or some, or all, of both!
1 can beans, drained
Handful of instant brown rice, bulghur wheat or quick cooking barley
6-8 oz or so fresh spinach or escarole, or other fresh greens, chopped
Cheddar or Parmesan for garnish

Sauté meat, onions and garlic. Drain fat. Add everything else but spinach and cheese. For the pasta sauce, don’t add it all – go to taste. Bring to a boil. Lower to simmer 15 minutes or until vegetables are tender. Toss in greens and cook 1 minute. Makes 8-10 generous servings.

Tips from Rita’s kitchen:

Brown rice is more healthy than white, has a lower glycemic index and offers good kidney support.