No Spam Recipes

Hearty Beef Soup

This tasty and satisfying soup can be served for lunch or dinner. The leftovers can be frozen for later.

Serves 6 · Protein Foods

contains glutencontains meat

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1/4 pound beef round roast, thawed and chopped
  • 1 tablespoon vegetable oil
  • 3 cups water
  • 2 cups winter squash, chopped (or 2 cups cabbage, finely chopped)
  • 1/2 cup onions, chopped
  • 1 celery stalk, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 1/2 teaspoon dried oregano
  • 1 tablespoon parsley, chopped (optional)
  • 1/4 cup macaroni, dry
  • 1 large tomato, chopped (or 1 can, about 15 ounces, low-sodium diced tomatoes)
  • 1/2 cup green pepper, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Steps

  1. In a large pot, brown beef in oil over medium to high heat for 8 to 10 minutes. Drain fat.
  2. Add water, squash, onion, celery, garlic, and oregano. If using parsley, add that too. Mix well.
  3. Bring pot to a boil. Lower heat and cook for 20 minutes.
  4. Add macaroni, tomatoes, green pepper, salt, and pepper.
  5. Keep cooking over low heat for 20 minutes. Serve hot.
Nutrition (per serving)
Calories130
Protein8.0 g
Fat4.0 g
Carbs10.0 g
Fiber2.0 g
Sodium214 mg

Source

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