December 30, 2013
December 26, 2013
1 carrot, chopped,
2 cups celery, chopped,
1 medium onion, chopped,
1/2 clove garlic (can substitute garlic powder)
Oil for sauteing
2 qts beef or chicken broth (or 2 qts. boiling water with 8 cubes bouillon)
1 large can tomatoes chopped (stewed or diced)
1/2 cup uncooked rice
1 large can red or kidney beans (or 2 cups home cooked beans)
1 box frozen, chopped spinach,
1/4 tsp. pepper (optional),
1 tsp. salt (omit if using bouillon cubes)
2 Tbls. parsley, chopped (optional)
Saute carrots, celery, onions and garlic in oil for 10 minutes.
Use just enough oil to keep it from burning.
If you are using onion and garlic powder, add it only the last few minutes of sauteing.
Add broth, chopped tomatoes and rice.
Cook until tender.
Add beans, spinach, pepper, salt and parsley.
Simmer 1 hour