Beef & Vegetable Soup
Did you know that people who frequently eat canned foods may have healthier diets than people who don’t? So when you’re looking for a wholesome, delicious meal, look no further than this Beef and Vegetable Soup, featuring canned beef broth, carrots, green beans, and stewed tomatoes.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1.5 cups
211
Calories
18g
Protein
19g
Carbs
7g
Fat
5g
Fiber
5g
Sugar
223mg
Sodium
Saturated Fat 2 g · Cholesterol 44 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
vegetable oil
1 tablespoon
lean ground beef
1 pound
onion, diced
1 medium
garlic, minced
2 cloves
low sodium beef broth
1 can · 14.5-ounce can
reduced sodium sliced carrots, drained
1 can · 14.5-ounce can
reduced sodium cut green beans
1 can · 14.5-ounce can
no salt added stewed tomatoes
1 can · 14.5-ounce can
dried basil
1 teaspoon
cooked egg noodles
1 cup
Instructions
- 1
In 4-quart saucepan over medium-high heat in hot oil, cook ground beef until well browned on all sides, stirring frequently.
- 2
With slotted spoon, remove beef to bowl. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
- 3
Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling.
- 4
Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
- 5
Stir in cooked egg noodles.
Source: USDA MyPlate Kitchen · Cans Get You Cooking
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