Hearty Beef and Vegetable Soup

This comforting soup is packed with lean protein and fiber-rich vegetables, making it a satisfying, low-calorie meal that supports muscle recovery.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 tablespoon vegetable oil · 108 kcal in the whole recipe
• 1 pound lean ground beef · 604 kcal in the whole recipe
• 1 medium onion, diced · 38 kcal in the whole recipe
• 2 cloves garlic, minced · 8 kcal in the whole recipe
• 1 can (14.5 oz) low sodium beef broth · 25 kcal in the whole recipe
• 1 can (14.5 oz) reduced sodium sliced carrots, drained · 109 kcal in the whole recipe
• 1 can (14.5 oz) reduced sodium cut green beans, drained · 87 kcal in the whole recipe
• 1 can (14.5 oz) no salt added stewed tomatoes · 128 kcal in the whole recipe
• 1 teaspoon dried basil · 2 kcal in the whole recipe
• 1 cup cooked egg noodles · 156 kcal in the whole recipe

Method

1. Heat the vegetable oil in a large saucepan over medium-high heat. Add the ground beef and cook until well browned, stirring frequently, then remove the beef with a slotted spoon and set aside.

   

2. In the same saucepan with the remaining drippings, cook the diced onion and minced garlic over medium heat until they are soft and fragrant.

   

3. Return the browned beef to the saucepan. Stir in the beef broth, drained carrots, green beans, stewed tomatoes, and dried basil, then bring the mixture to a boil over high heat.

   

4. Reduce the heat to low, cover, and simmer for 10 to 15 minutes to let the flavors blend. Stir in the cooked egg noodles just before serving.

   

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