Beef and Vegetable Soup
One large pot and 1 hour are all that you need for this hearty soup. Make it for lunch or serve it for dinner.
- 1 hour
- 8 Servings
- $9.00 or more
Beef and Vegetable Soup
One large pot and 1 hour are all that you need for this hearty soup. Make it for lunch or serve it for dinner.
- 1 hour
- 8 Servings
- $9.00 or more
Ingredients
- 1 pound ground beef
- 1 1/2 cans low-sodium whole kernel corn
- 1 can low-sodium carrots
- 1 can low-sodium potatoes
- 1 can low-sodium diced tomatoes
- 1 small onion, diced
- 1/2 cup macaroni, dry
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Steps
1
In a large pan, brown ground beef over medium heat for 8-10 minutes. Drain off fat.
2
Add corn, carrots, potatoes, tomatoes, and onions to pot.
3
Cook for 25 minutes over medium heat. Stir every 10 minutes.
4
Add macaroni, garlic powder, and onion powder to pot.
5
Cook for 20 minutes over medium heat. Stir every 10 minutes.
Ingredients
Serving Size: 1 cup
| Nutrients | Amount |
|---|---|
| Total Calories | 258 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 39 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 15 g |
| Minerals | |
| Calcium | 47 mg |
| Potassium | 590 mg |
| Sodium | 336 mg |
| Copper | 203 mcg |
| Iron | 3 mg |
| Magnesium | 49 mg |
| Phosphorus | 197 mg |
| Selenium | 14 mcg |
| Vitamins |
Source:
- A Harvest of Recipes with USDA Foods
- USDA Food Distribution Program on Indian Reservations
- Adapted from a recipe submitted by Alicson Scott, Chickasaw Nation, Get Fresh! Nutrition Education Program