Hearty Beef and Vegetable Soup

Packed with lean protein, fiber-rich vegetables, and energy-giving carbs, this comforting soup is a well-balanced, one-pot meal that keeps you full and satisfied.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (12 servings), not per serving.

• 1 pound ground beef · 1289 kcal in the whole recipe
• 1 can reduced-sodium whole kernel corn (about 15 ounces) · 287 kcal in the whole recipe
• 1 can reduced-sodium carrots (about 15 ounces) · 231 kcal in the whole recipe
• 1 can sliced potatoes (about 15 ounces) · 278 kcal in the whole recipe
• 1 can no-salt-added diced tomatoes (about 15 ounces) · 83 kcal in the whole recipe
• 1 small onion, diced · 30 kcal in the whole recipe
• 1/2 cup dry macaroni · 226 kcal in the whole recipe
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Method

1. Heat a large pot over medium heat and brown the ground beef for 8 to 10 minutes, breaking it up with a spoon. Carefully drain off any excess fat.

   

2. Add the corn, carrots, potatoes, diced tomatoes, and diced onion to the pot. Cook over medium heat for 25 minutes, stirring every 10 minutes to combine the flavors.

   

3. Stir in the dry macaroni, garlic powder, and onion powder. Cook for another 20 minutes, stirring occasionally, until the macaroni is tender and the soup is beautifully thick and warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.