AUTUMN Beef and Vegetable Soup


Ingredients: 1 lb beef bottom round, cut into 3/4 inch chunks

1 medium onion

4 cups reduced sodium chicken broth

3 cups water

1 tsp garlic, minced

1/2 tsp dried thyme

1/2 tsp ground black pepper

1 1/2 cup frozen butter nut squash cut into bite sized chunks

2 cups fresh broccoli florets

4 ounces green beans  cut into bite sized pieces

4 ounces wax beans cut into bite sized pieces

1/2 cup tomato puree

4 ounce baby spinach


coat 4-5 quart Dutch oven with non-stick cooking spray, heat over medium heat.


Add onion and beef, increase heat to medium-high and sauté 8 minutes or until browned.


stir in next 5 ingredients: bring to a boil, cover and reduce heat and simmer for 45 minutes.


Stir in Squash, cover and simmer 3 minutes.


Stir in broccoli, beans and tomato puree.  Simmer covered for 7 minutes or until vegetables and beef are tender.


Remove from heat, add spinach, stir until wilted and serve.