This time of year, soup plays a top role in my menu planning for many good reasons: it is easy to make a large amount with little effort. Soup has anti-inflammatory properties because of the many minerals and vitamins. It can improve gut health and boosts immunity. It freezes readily, to be thawed quickly when needed. It can stretch costly proteins into delicious multiple meals. And, of course, it is satisfyingly good tasting as it warms me up.

When I first met my husband, Allen, he was working and going to college –and needed to be able to make quick, low-cost meals. He often relied on canned soups for quick dinners. I didn’t care much for salty foods and felt that canned soups often left me feeling parched and thirsty. So I started developing favorite home made soups that were more nutritious and had a lot less sodium. I have previously posted recipes for Corn Chowder and Split Pea Soup with Ham — two of his favorites.

Another comforting soup included quick and easy Southwestern Soup, made with ground beef or ground turkey. One of my own favorites was Slow Cooker Lentil Soup–creamy and smooth. Although he never complained, Allen always preferred heartier soups. You know, the kind with lots of chunks of meat, chicken, vegetables. Basically, chewier soup.

Then this French inspired soup became a favorite because it combines ground beef with additional protein from beans, plus flavorful tomatoes and fresh spinach. Sprinkling parmesan cheese over top enhanced the comforting, satisfying taste and Allen began to feel that a large bowl of this soup (or sometimes two) didn’t really even need a sandwich accompaniment. It really is a satisfying, comforting, soul-warming soup.

Start by browning the ground beef. I do like using this type of chopper/masher so the meat readily breaks apart. I usually use 80/20 ground beef or sometimes 85/15, because it is so lean, as seen above. After draining, I quickly wipe out any more excess grease with a paper towel before returning the beef to the pan.

Add the minced garlic and stir quickly to cook to prevent burning. Then add the rinsed beans. I always rinse canned beans. This reduces the sodium by as much as 40% without the loss of many nutrients. After that, just add the broth and canned tomatoes, and allow it all to simmer along until almost serving time.

When it gets close to meal time, sprinkle in the Herbs de Provence and stir in the fresh spinach. I don’t like to cook the herbs in the broth too soon because I think they start to lose their potency when simmering too long. After about 5 minutes, the dried herbs have hydrated and whole medley heats through and smells heavenly. Then it is ready to serve with toast, crackers, or even sandwiches for hearty appetites.

I think you’ll enjoy this hearty soup that has a French country flavor and comforting, satisfying taste.

Easy Beef Soup Provencal (French Country Soup)

1 Pound Lean Ground Beef
2 cloves garlic, minced or 2 teaspoons granulated garlic 15 ounces canned cannellini beans, rinsed and drained
2 cups (16 ounces) Beef Broth, preferably reduced sodium
1 (14.5 Ounces) Diced Roasted Tomatoes, undrained
1 Teaspoon Herbes de Provence, * See Note
4 Cups Fresh Spinach, Coarsely Chopped
Shredded Parmesan Cheese, optional

In a a large pot, brown ground beef over medium heat for 4-5 minutes or until outside surface is no longer pink, breaking up beef while stirring. Pour off drippings. Stir in beans, broth, tomatoes and herb de Provence. Bring to a boil; reduce heat to low. Simmer uncovered for 5 minutes. Stir in spinach. Continue simmering for 5 minutes. Serve with Parmesan cheese to sprinkle on top, if desired.

In a a large pot, brown ground beef over medium heat for 4-5 minutes or until outside surface is no longer pink, breaking up beef while stirring. Pour off drippings. Stir in beans, broth, tomatoes and herb de Provence. Bring to a boil; reduce heat to low. Simmer uncovered for 5 minutes. Stir in spinach. Continue simmering for 5 minutes. Serve with Parmesan cheese to sprinkle on top.

Herb de Provence substitute:

If you don’t have Herbes de Provence, you can substitute it with a combination of the following dried spices:
2 teaspoons dried thyme
2 teaspoons dried savory
1 teaspoon dried marjoram
1 teaspoon dried lavender
½ teaspoon dried rosemary
½ teaspoon fennel seeds
1 crushed bay leaf

If you don’t have savory, just increase the thyme, and marjoram by a teaspoon each

Additional ways to use herbs deProvence:
Toss with olive oil and cut up potatoes before roasting in oven
Sprinkle over fresh cut tomato slices
Add to tossed salad with a simple vinaigrette
Mix with olive oil to brush over chicken or pork tenderloin when grilling
Soften butter and blend in the herbs thoroughly; then put the butter on steak or baked potatoes when hot out of the oven