Beef And Rice Soup

• 1 1/2 lbs lean stewing beef
• 1 tablespoon cooking oil
• 2 medium yellow squash, halved lengthwise and cut into 1/2 inch slices
• 2 large carrots, cut into 1/2 inch slices
• 1 cup chopped onion
• 2 cloves garlic, minced
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried basil
• 6 cups beef broth
• 1/4 cup dry red wine or 1/4 cup white wine
• 2 cups chopped fresh spinach
• 1/2 cup quick-cooking white rice

1. In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
2. Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
3. Place meat on top of vegetables.
4. Pour in broth and wine Cover and cook on LOW for 7-10 hours.
5. Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.

lean stewing beef, cooking oil, yellow squash, carrots, onion, garlic, thyme, dried basil, beef broth, red wine, fresh spinach, quickcooking white rice

Taken from www.food.com/recipe/beef-and-rice-soup-88024 (may not work)