Hearty Beef Soup

This tasty and satisfying soup can be served for lunch or dinner. The leftovers can be frozen for later.

• Prep: 20 min
• Cook: 50 min
• Total: 1 hr 10 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• Low-Carb

Tags

• comfort food
• savory
• classic
• boil

Ingredients

• 0.25 pound beef round roast (chopped)
• 1 tablespoon vegetable oil
• 3 cup water
• 2 cup winter squash (chopped)
• 0.5 cup onion (chopped)
• 1 celery stalk (finely chopped)
• 1 teaspoon garlic (finely chopped)
• 0.5 teaspoon dried oregano
• 1 tablespoon parsley (chopped)
• 0.25 cup macaroni (dry)
• 1 tomato (large, chopped)
• 0.5 cup green bell pepper (finely chopped)
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. In a large pot, brown beef in oil over medium to high heat for 8 to 10 minutes.
2. Drain fat.
3. Add water, squash, onion, celery, garlic, and oregano.
4. If using parsley, add that too.
5. Mix well.
6. Bring pot to a boil.
7. Lower heat and cook for 20 minutes.
8. Add macaroni, tomatoes, green pepper, salt, and pepper.
9. Keep cooking over low heat for 20 minutes.
10. Serve hot.

Notes

Tip for cooking beef roast: The recommended safe minimum internal temperature for beef roast is 145 °F, as measured with a food thermometer.

Nutrition (per serving)

• Calories: 83
• Protein: 5.3 g
• Carbohydrates: 8.7 g
• Fat: 3.2 g
• Fiber: 2 g
• Sodium: 221 mg
• Saturated Fat: 0.6 g
• Sugar: 2.8 g
• Cholesterol: 12 mg