Barbacoa Beef - By Juli at Paleomg!
-Get to know Juli & all she posts on www.paleomg.com You will be thrilled that I introduced you...I made this recipe this week during a snow storm. Just amazing and so quick to throw together.
Prep time: 15 mins Cook time: 9 hours Total time: 9 hours 15 mins Ingredients For the first round of cooking
Savory Bean and Spinach Soup
Makes: 6 servings
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.
Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber
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