Beef and Vegetable Soup
Makes:
8 Servings
Cook Time:
1 hour
One large pot and 1 hour are all that you need for this hearty soup. Make it for lunch or serve it for dinner.
Ingredients
- 1 pound ground beef
- 1 1/2 cans reduced sodium whole kernel corn (about 23 ounces)
- 1 can reduced sodium carrots (about 15 ounces)
- 1 can potatoes (sliced, about 15 ounces)
- 1 can no salt added diced tomatoes (about 15 ounces)
- 1 small onion, diced
- 1/2 cup macaroni, dry
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions
- 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.
Notes
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
