No Spam Recipes

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.

Serves 8 · Grains

contains glutencontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 pound ground beef
  • 1 1/2 cans low-sodium whole kernel corn (about 23 ounces)
  • 1 can low-sodium carrots (about 15 ounces)
  • 1 can low-sodium potatoes (sliced, about 15 ounces)
  • 1 can low-sodium diced tomatoes (about 15 ounces)
  • 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.
Nutrition (per serving)
Calories258
Protein15.0 g
Fat9.0 g
Carbs30.0 g
Fiber4.0 g
Sodium336 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)