Hamburger Florentine Soup Recipe

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I devised this recipe by adding herbs and spices to a dish in a recipe book that I received as a wedding present. It's a delicious way to serve spinach.—Mary Gillespie, Hollister, Missouri

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Hamburger Florentine Soup Recipe

Prep: 20 min. Cook: 65 min.

Yield: 14 Servings

20 65 85

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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5 cups water
2 cups cubed peeled potatoes
1 cup shredded cabbage
1 cup chopped onion
2 beef bouillon cubes
1 cup sliced celery
1 cup sliced carrots
1/3 cup medium pearl barley
1-1/2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) cut green beans, drained
1 package (10 ounces) frozen spinach, chopped

Directions

In a Dutch oven or soup kettle, cook beef over medium heat until no longer pink; drain. Stir in remaining ingredients except spinach; bring to a boil. Reduce heat; cover and simmer 40 minutes.
Add spinach; cover and simmer 15 minutes longer. Stir to blend spinach into soup. Discard bay leaf before serving. Yield: 10-12 serving (14 cups).

Nutritional Facts 1 serving (1 cup) equals 120 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 634 mg sodium, 15 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Hamburger Florentine Soup in Country Ground Beef , p20