Super-Fast Beefy Vegetable Soup
Cheese-and-Black Pepper Toasts
Ingredients
- 2 lb ground beef
- 1 (16-oz) pkg frozen vegetables for soup
- 2 (14.5-oz) cans diced tomatoes with basil, garlic and oregano
- 1 (8-oz) can tomato sauce
- 1 (32-oz) carton beef broth
- 1 (9-oz) pkg spinach
Instructions
- Cook beef in a Dutch oven over medium-high heat until browned and crumbly; drain, and return to pot.
- Add vegetables, tomatoes, tomato sauce, and broth. Bring to a boil; reduce heat, and simmer 15 minutes. Stir in spinach; cook 3 minutes longer or until wilted.
Side Dish Ingredients
- 1 (16-oz) loaf French bread, cut into ½-inch-thick slices
- 1 (8-oz) pkg shredded Colby-Jack cheese
- 2 Tbsp butter, softened
- ½ tsp pepper
Side Dish Instructions
- Preheat broiler.
- Place bread slices on a baking sheet. Stir together cheese, butter and pepper; spread over bread. Broil 3 minutes or until toasted.
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