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Ground Beef Vegetable Soup

Ground Beef Vegetable Soup
Ground Beef Vegetable Soup is sure to chase the chill after a day of raking leaves or running errands. A variety of veggies along with ground beef and macaroni make this a hearty main dish. Field editor Raymonde Bourgeois of Swastika, Ontario shared the recipe.
8 ServingsPrep: 10 min. Cook: 45 min.

Ingredients

  • 3/4 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 celery ribs, chopped
  • 2 large carrots, sliced
  • 2 medium onions, sliced
  • 1 medium potato, peeled and cubed
  • 1-1/2 cups fresh cauliflowerets
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 1 tablespoon garlic powder
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup uncooked macaroni

Directions

  • In a Dutch oven, cook beef over medium heat until no longer pink;
  • drain. Add the broth, water, tomatoes, celery, carrots, onions,
  • potato, cauliflower, tarragon, garlic powder, parsley, salt and
  • pepper. Bring to a boil. Reduce heat; cover and simmer for 30
  • minutes or until vegetables are tender, stirring occasionally.
  • Cook macaroni according to package directions; drain. Stir into soup;
© Taste of Home 2013

2 of 2

Ground Beef Vegetable Soup (continued)

Directions (continued)

  • heat through. Yield: 8 servings.
Nutrition Facts: 1 serving (1-2/3 cups) equals 171 calories, 4 g fat (2 g saturated fat), 21 mg cholesterol, 516 mg sodium, 23 g carbohydrate, 4 g fiber, 12 g protein.
© Taste of Home 2013