Hearty Beef Soup
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Ingredients
- 1/4 pound beef round roast, thawed and chopped
- 1 tablespoon vegetable oil
- 3 cups water
- 2 cups winter squash, chopped (or 2 cups cabbage, finely chopped)
- 1/2 cup onions, chopped
- 1 celery stalk, finely chopped
- 1 teaspoon garlic, finely chopped
- 1/2 teaspoon dried oregano
- 1 tablespoon parsley, chopped (optional)
- 1/4 cup macaroni, dry
- 1 large tomato, chopped (or 1 can, about 15 ounces, low-sodium diced tomatoes)
- 1/2 cup green pepper, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, brown beef in oil over medium to high heat for 8 to 10 minutes. Drain fat.
- Add water, squash, onion, celery, garlic, and oregano. If using parsley, add that too. Mix well.
- Bring pot to a boil. Lower heat and cook for 20 minutes.
- Add macaroni, tomatoes, green pepper, salt, and pepper.
- Keep cooking over low heat for 20 minutes. Serve hot.
Nutrition
| Calories | 130 |
|---|---|
| Protein | 8 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 14 mg |
| Sodium | 214 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations