Beef and Oat Soup


• 1 lb. lean ground beef 
• 1/2 teaspoon freshly ground pepper, divided 
• 4 teaspoons extra-virgin olive oil, divided 
• 1 medium onion, finely chopped/shredded 
• ½-1lb Spinach, shredded 
• 1 large carrot, shredded 
• 1 tablespoon chopped fresh thyme or ground 
• 1 cup oats 
• 4 cups reduced-sodium beef broth 
• 1 cup water 
• ¼ teaspoon salt 


1. Bring 3-4 cups water to boil. Place oats in the boiling water. Reduce heat, let simmer 30 minutes or more. (Refer to exact cooking direction on oats package). 
2. Sprinkle beef with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the beef and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl. 
3. Add the remaining 2 teaspoons oil, onion to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add thyme and cook, stirring, until the vegetables are beginning to brown, 1 to 2 minutes. 
4. Add oats, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste. 


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