LunchEasy

Beef and Vegetable Soup

Name: Beef and Vegetable Soup
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 1 pound ground beef; 1 1/2 cans reduced sodium whole kernel corn; 1 can reduced sodium carrots; 1 can potatoes; 1 can no salt added diced tomatoes; 1 small onion, diced; 1/2 cup macaroni, dry; 1 teaspoon garlic powder; 1 teaspoon onion powder

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 h8 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 cup

202

Calories

14g

Protein

27g

Carbs

Fat

Fiber

Sugar

65mg

Sodium

Saturated Fat 2 g · Cholesterol 33 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

ground beef
1 pound
reduced sodium whole kernel corn
1 1/2 cans · about 23 ounces
reduced sodium carrots
1 can · about 15 ounces
potatoes
1 can · sliced, about 15 ounces
no salt added diced tomatoes
1 can · about 15 ounces
onion, diced
1 small
macaroni, dry
1/2 cup
garlic powder
1 teaspoon
onion powder
1 teaspoon

Instructions

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.

Source: USDA MyPlate Kitchen · 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

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