Serves 8
202 cal · 70 min
Beef and Vegetable Soup
Recipe GLPRfb9ebc427c3dbb
A hearty and satisfying one-pot soup loaded with tender ground beef, sweet corn, carrots, potatoes, and tomatoes, finished with pasta for a complete meal. This comforting dish comes together easily with simple seasonings and makes enough to feed a family of eight.
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Ingredients
1 pound ground beef
1 1/2 cans (about 23 ounces) reduced sodium whole kernel corn, drained
1 can (about 15 ounces) reduced sodium sliced carrots, drained
1 can (about 15 ounces) sliced potatoes, drained
1 can (about 15 ounces) no salt added diced tomatoes with juice
1 small onion, diced
1/2 cup dry elbow macaroni
1 teaspoon garlic powder
1 teaspoon onion powder
Directions
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned throughout, about 8 to 10 minutes. Drain off any excess fat.
Add the drained corn, carrots, potatoes, diced fresh onion, and canned tomatoes with their juice to the pot. Stir to combine.
Bring the mixture to a gentle simmer over medium heat. Cook for 25 minutes, stirring occasionally (about every 10 minutes) to ensure even cooking and prevent sticking.
Stir in the dry macaroni, garlic powder, and onion powder. Return to a simmer.
Continue cooking for another 20 minutes, stirring every 10 minutes, until the macaroni is tender and flavors are well blended. If the soup becomes too thick, add water as needed.
Taste and adjust seasonings as desired. Serve hot.
