Spinach Beef Soup

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.

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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

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Source: Lorna

Prep time: 10 minutes;  Cook time: 20 minutes;   Serve 4

Instructions

Spinach-Beef-Soup-3-300x200Bring water to a boil in a pot. Add chicken stock and corn and bring back to a boil.
Spinach-Beef-Soup-6-300x200Add 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.
Spinach-Beef-Soup-10-200x300Thicken the soup with some corn starch solution until your desired thickness.
Spinach-Beef-Soup-4-300x200Add spinach, bring back to a boil and remove from heat. Serve hot.

Lorna, thank you for sharing in the Gilmore Park Church Community Kitchen.

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  1. 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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