Very Beefy Vegetable Soup

We had a cold, windy and rainy day last week, and I decided it was the perfect time for a bowl of beef vegetable soup. It was delicious. Here's how I did it.

First, here are the basic ingredients I was working with:

Dice the beef into bite-size chunks and sprinkle with salt and pepper.

Saute the onions in olive oil and butter. Add the garlic. Then add in the beef.

Celery next.

Then the tomatoes and beef broth.

Finish with the spinach.

Serve and enjoy!

Here's the recipe:

Very Beefy (or Chickeny) Vegetable Soup

(serves 4)

1 pound lean beef stew meat (or chicken tenders)

Salt and freshly ground pepper

1/2 small yellow onion, diced

1 tablespoon olive oil

1 tablespoon butter

1 garlic clove, diced

4 stalks celery, sliced

2 cups fresh baby spinach

1 can diced tomatoes with Italian seasonings

4 cups beef (or chicken) broth

Fresh chopped parsley, optional

1. Cut the beef (or chicken) into bite-sized chunks and sprinkle with salt and pepper.

2. In a soup pot, saute the garlic and continue to cook until translucent, about another 2 or 3 minutes.

3. Add the beef (or chicken) and saute until no longer pink.

4. Add the celery and saute until slightly softened, about 3 minutes, stirring often to prevent burning.

5. Add the tomatoes and broth. Bring to a boil, then turn heat down and simmer for about 10 minutes. Add the spinach and stir until done.

6. When ready to serve, sprinkle parsley on the top - if you like.