Try this recipe for a quick and satisfying weeknight meal.

In the fall, this beefy soup with garden fresh veggies is perfect for a simple and delicious dinner. Pair it with a fresh salad or a thick slice of sourdough—because nothing beats soup and bread on a chilly night either. This One-Pot Spinach Beef Soup is simple, hearty, and easy to customize with what you have on hand. Or, follow my exact recipe for a foolproof weeknight meal.

Ingredients

• 1 pound strandquist family farm ground beef

• 3 garlic cloves, minced

• 2 tablespoons butter

• 8 cups beef broth

• 28 oz can diced tomatoes or 2 cups fresh tomatoes

• 1 medium onion, diced

• 1 bell pepper (green or yellow), diced

• 2 celery stalks, diced

• 1 cup sweet corn, optional

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 3 cups uncooked bow tie pasta

• 4 cups fresh spinach, coarsely chopped

• Grated Parmesan cheese

*If you want to make this recipe even simpler and faster, substitute 2 cans (14-1/2 ounces each) of diced tomatoes with green pepper, celery, and onion, undrained or corn, peas, and/or green beans, depending on what you have on hand.

Directions

1. In a 6-qt. stockpot or Dutch Oven, add butter, and cook ground beef and garlic over medium heat until meat is no longer pink, 6-8 minutes, breaking beef into crumbles; drain if necessary. Stir in broth, tomatoes, celery, sweet corn, and seasonings; bring to a boil. Stir in pasta; return to a boil. Simmer, uncovered, until pasta is tender, 14-16 minutes.

2. Stir in spinach until wilted. Sprinkle servings with cheese.

Don’t be afraid to add additional seasonings if you want to spice this up.

Enjoy!

Tessa

One-Pot Spinach Beef Soup