Besides the Creamy Seafood Udon, Lorna also made a Spinach Beef Soup in the Gilmore Park Church Community Kitchen. This is a simple and quick soup that can be served in 30 minutes.
Ingredients
- 1 bunch spinach, washed and drain
- 1 can chicken stock
- 1 can whole kernel corn
- 4 cups water
- 1 pound lean ground beef, marinate with salt, pepper, corn starch and 1 egg for 30 minutes
Source: Lorna
Prep time: 10 minutes; Cook time: 20 minutes; Serve 4
Instructions
 Bring water to a boil in a pot. Add chicken stock and corn and bring back to a boil. |
 Add marinated ground beef, break them up with a pair of chop sticks before dropping into the boiling soup and stir to further prevent it from clumping together. Let simmer for 10 minutes. |
 Thicken the soup with some corn starch solution until your desired thickness. |
 Add spinach, bring back to a boil and remove from heat. Serve hot.
Lorna, thank you for sharing in the Gilmore Park Church Community Kitchen. |
I make a similar soup like this with no beef or corn starch, it’s a cooling and refreshing dish for the warmer months. Sometimes I make the chicken stock from scratch with chicken wings to make it extra tasty. The soup makes a good accompaniment for fried rice or noodles.
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