Beef and Vegetable Soup
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Ingredients
- 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
Instructions
- In a large pan, brown ground beef over medium heat for 8-10 minutes. Drain off fat.
- Add corn, carrots, potatoes, tomatoes, and onions to pot.
- Cook for 25 minutes over medium heat. Stir every 10 minutes.
- Add macaroni, garlic powder, and onion powder to pot.
- Cook for 20 minutes over medium heat. Stir every 10 minutes.
Nutrition
| Calories | 258 |
|---|---|
| Protein | 15 g |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Cholesterol | 39 mg |
| Sodium | 336 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: 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