Another old favorite… Chard grows easily around here. In fact, I’ve been harvesting chard off the same three plants for a while and probably need to plant some more now to take me through the fall.
Ground Beef, Chard and Rice Soup
Ingredients
- 1 onion, diced
- 1 pound or less ground beef
- 3 stalks celery, sliced
- 5 carrots, peeled and sliced
- 1 bunch Swiss chard or spinach, trimmed and chopped
- 1 28*ounce can tomato puree
- 2 cups beef broth
- 1/4 cup sherry
- 2 cups water
- 1/3 cup raw white rice
- 1 tsp dried basil
- 1 tsp dried thyme
- 2 tsp seasoned salt
Instructions
- Cook the ground beef and onion over medium heat in a stock pot or Dutch oven, stirring often, until the beef is cooked through and the onion is soft. Drain off the fat.
- Add the celery and carrots and cook a few minutes. Add the rest of the ingredients. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, until the rice is done.
Leave a Reply