Ingredients
1/4 pound beef round roast
thawed and chopped
1 tablespoon vegetable oil
3 cups water
2 cups winter squash
chopped (or 2 cups cabbage
finely chopped)
1/2 cup onions
chopped
1 celery stalk
finely chopped
1 teaspoon garlic
finely chopped
1/2 teaspoon dried oregano
1 tablespoon parsley
chopped (optional)
1/4 cup macaroni
dry
1 large tomato
chopped (or 1 can
about 15 ounces
low-sodium diced tomatoes)
1/2 cup green pepper
finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
Steps
In a large pot, brown beef in oil over medium to high heat for 8 to 10 minutes. Drain fat.
Add water, squash, onion, celery, garlic, and oregano. If using parsley, add that too. Mix well.
Bring pot to a boil. Lower heat and cook for 20 minutes.
Add macaroni, tomatoes, green pepper, salt, and pepper.
Keep cooking over low heat for 20 minutes. Serve hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 130 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 14 mg |
| Sodium | 214 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 8 g |
| Vitamin D | 0 mcg |
| Calcium | 29 |
| Iron | 1 |
| Potassium | 275 |
U.S. Department of Agriculture. MyPlate Kitchen Website. Hearty Beef Soup. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.