Ground Beef Vegetable Soup
TOTAL TIME: Prep: 10 min. Cook: 45 min.
YIELD: 8 servings.
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.
Ingredients
-
3/4 pound ground beef
-
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
-
1.
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.
-
2.
Cook macaroni according to package directions; drain. Stir into soup; heat through.
Nutrition Facts
1-2/3 cups: 171 calories, 4g fat (2g saturated fat), 21mg cholesterol, 516mg sodium, 23g carbohydrate (8g sugars, 4g fiber), 12g protein.
© 2024 RDA Enthusiast Brands, LLC