Hearty Beef Soup
This tasty and satisfying soup can be served for lunch or dinner. The leftovers can be frozen for later.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
83
Calories
5g
Protein
9g
Carbs
3g
Fat
2g
Fiber
3g
Sugar
221mg
Sodium
Saturated Fat 1 g · Cholesterol 12 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
beef round roast, chopped
1/4 pound
vegetable oil
1 tablespoon
water
3 cups
winter squash, chopped (or 2 cups cabbage, finely chopped)
2 cups
onions, chopped
1/2 cup
celery stalk, finely chopped
1
garlic, finely chopped
1 teaspoon
dried oregano
1/2 teaspoon
parsley, chopped (optional)
1 tablespoon
macaroni, dry
1/4 cup
tomato, chopped (or 15-ounce can low-sodium diced tomatoes)
1 large
green pepper, finely chopped
1/2 cup
salt
1/2 teaspoon
black pepper
1/2 teaspoon
Instructions
- 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.
Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations
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