Evelyne's Beef Soup
Submitted by Miss Danielle on Mon, 05/28/2007 - 3:16pm.
Ingredients:
- 2 cups beef (or one pound ground)
- 1 cup each of the following: onion, celery, carrot, red pepper.
- 2 cups spinach
- Brown basmati rice (I use 1/3 cup which equals 1 cup cooked)
- Lots of garlic (I use 6 cloves)
- Lots of fresh ginger (I use a 2-3 inch chunk, grated or chopped)
- Olive oil
- 9 cups water
- 1 tsp salt
Instructions:
1) Start by browning the beef in a little oil.
2) Add celery, carrot and onion for about 10 mins.
3) Add red pepper, cooked rice, and water.
4) Add spinach before serving so that it remains nice and green. Serve with a little olive oil.
Notes:
Evelyne's Notes:
The garlic and ginger make this soup a great yeast fighter and gut healer. Some of you may want to omit the rice. I only use 1/3 cup raw which equals 1 cup cooked. No more than that. I just simply make an extra large amount one night and put 1 cup away in the freezer, then I've got it ready to be chucked into the soup.