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
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 258 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Cholesterol | 39 mg |
| Sodium | 336 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 15 g |
| Calcium | 47 mg |
| Iron | 3 mg |
| Potassium | 590 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Beef and Vegetable Soup. Recipe 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. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.