Beef and Vegetable Soup

One large pot and 1 hour are all that you need for this hearty soup. Make it for lunch or serve it for dinner.

• Prep: 15 min
• Cook: 55 min
• Total: 1 hr 10 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy
• Cost: $2.19/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium

Tags

• comfort food
• classic
• one-pot
• quick
• savory
• budget-friendly

Ingredients

• 1 pound ground beef
• 1.5 can whole kernel corn (reduced sodium)
• 1 can carrots (reduced sodium)
• 1 can potatoes (sliced)
• 1 can diced tomatoes (no salt added)
• 1 onion (small, diced)
• 0.5 cup macaroni (dry)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. In a large pan, brown ground beef over medium heat for 8-10 minutes.
2. Drain off fat.
3. Add whole kernel corn, carrots, potatoes, diced tomatoes, and onion to pot.
4. Cook for 25 minutes over medium heat.
5. Stir every 10 minutes.
6. Add macaroni, garlic powder, and onion powder to pot.
7. Cook for 20 minutes over medium heat.
8. Stir every 10 minutes.

Notes

Tip for cooking ground beef: The recommended safe minimum internal temperature for ground beef is 160 °F, as measured with a food thermometer.

Nutrition (per serving)

• Calories: 202
• Protein: 13.8 g
• Carbohydrates: 27 g
• Fat: 5.3 g
• Fiber: 4.6 g
• Sodium: 65 mg
• Saturated Fat: 1.8 g
• Sugar: 7.2 g
• Cholesterol: 33 mg