Beef and Vegetable Soup

55 min · Serves 8

From 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

Steps written by Kubbord

What goes in

• 1 lbground beef
• 1½ canslow-sodium whole kernel corn
• 1 canlow-sodium carrots
• 1 canlow-sodium potatoes
• 1 canlow-sodium diced tomatoes
• 1small onion, diced
• ½ cupmacaroni, dry
• 4.9 mlgarlic powder
• 4.9 mlonion powder

How to cook it

1. Place a large pot over medium heat and add the 1 lb ground beef, breaking it apart with a spoon.
2. Cook the ground beef for 8 to 10 minutes until no longer pink and an instant-read thermometer reaches at least 160°F (71°C), then carefully drain off the accumulated fat.
3. Add the 1½ cans low-sodium whole kernel corn, 1 can low-sodium carrots, 1 can low-sodium potatoes, 1 can low-sodium diced tomatoes, and 1 diced small onion to the pot.
4. Bring the mixture to a simmer over medium heat and cook for 25 minutes, stirring every 10 minutes, until the vegetables are heated through and bubbling gently.
5. Stir in the ½ cup dry macaroni, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
6. Simmer over medium heat for 20 minutes, stirring every 10 minutes, until the macaroni is tender to the bite, then remove from heat and serve.

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