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Hamburger Florentine Soup

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
  • Total Time
    Prep: 20 min. Cook: 65 min.
  • Makes
    10-12 serving (14 cups)

Ingredients

  • 1 pound ground beef
  • 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.
Nutrition Facts
1 cup: 120 calories, 3g fat (1g saturated fat), 16mg cholesterol, 634mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 8g protein.

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