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.
- Yield
- 8 Servings
- Serving size
- 1 cup
- Rating
- 4.00 of 5 (8 ratings)
Food groups
- Protein Foods: 1 1/2 ounces
- Vegetables: 1 1/4 cups
Ingredients
- 1 pound ground beef
- 1 1/2 cans reduced sodium whole kernel corn (about 23 ounces)
- 1 can reduced sodium carrots (about 15 ounces)
- 1 can potatoes (sliced, about 15 ounces)
- 1 can no salt added diced tomatoes (about 15 ounces)
- 1 small onion, diced
- 1/2 cup macaroni, dry
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions
- In a large pan, brown ground beef over medium heat for 8-10 minutes.
- Drain off fat.
- Add corn, carrots, potatoes, tomatoes, and onions to pot.
- Cook for 25 minutes over medium heat.
- Stir every 10 minutes.
- Add macaroni, garlic powder, and onion powder to pot.
- Cook for 20 minutes over medium heat.
- Stir every 10 minutes.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 202.41 |
| Total Fat | 5.27 g |
| Saturated Fat | 1.78 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 32.86 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 4.6 g |
| Total Sugars | 7.23 g |
| Added Sugars included | 0 g |
| Protein | 13.83 g |
| Calcium | 50 mg |
| Potassium | 534 mg |
| Sodium | 65.01 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 40 mg |
| Phosphorus | 167 mg |
| Selenium | 14 mg |
| Zinc | 3 mg |
| Vitamin A | 301 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 1.1 mcg |
| Vitamin C | 12 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 7 mcg |
| Folate | 67 mcg |
| Thiamin | 0.4 mg |
| Riboflavin | 0.2 mg |
| Niacin | 4 mg |
| Choline | 58 mg |
Notes
Tip for cooking ground beef: The recommended safe minimum internal temperature for ground beef is 160 °F, as measured with a food thermometer.
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Source
Recipe by: 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
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/beef-and-vegetable-soup. Federal works are public domain in the United States.