From the Pantry Butler kitchen

Beef and Vegetable Soup

8 servings

Beef and Vegetable Soup

One large pot and 1 hour are all that you need for this hearty soup. Make it for lunch or serve it for dinner. USDA MyPlate Kitchen — A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations — Adapted from a recipe submitted by Alicson Scott, Chickasaw Nation, Get Fresh! Nutrition Education Program (public domain), via myplate.food

Ingredients

  • 1 pound ground beef
  • 1 1/2 cans reduced sodium whole kernel corn — about 23 ounces
  • 1 can reduced sodium carrots — about 15 ounces
  • 1 can potatoes — sliced, about 15 ounces
  • 1 can no salt added diced tomatoes — about 15 ounces
  • 1 small onion, diced
  • 1/2 cup macaroni, dry
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Method

  1. In a large pan, brown ground beef over medium heat for 8-10 minutes.
  2. Drain off fat.
  3. Add corn, carrots, potatoes, tomatoes, and onions to pot.
  4. Cook for 25 minutes over medium heat.
  5. Stir every 10 minutes.
  6. Add macaroni, garlic powder, and onion powder to pot.
  7. Cook for 20 minutes over medium heat.
  8. Stir every 10 minutes.

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