You are here

Beef Vegetable Soup with Pasta

Ingredients
  Lean ground beef 1 Pound
  Onion 1⁄2 Cup (8 tbs), chopped into bite size pieces
  Italian style stewed tomatoes with juice 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Canned kidney beans 29 Ounce, drained (2 Cans, 14 1/2 Ounce Each)
  Small elbow macaroni 3⁄4 Cup (12 tbs), uncooked
  Salt To Taste
  Pepper To Taste
  Chopped parsley 2 Tablespoon (For Garnishing)
Directions

MAKING
1. In a saucepan, add ground beef and brown the meat; drain fat.
2. Combine onion, tomatoes, kidney beans and 9 cups water; bring the mixture to boil.
3. Reduce heat and simmer for about 40 minutes.
4. Increase the temperature to bring the mixture to a gentle boil, add macaroni and cook for about 7 minutes or until tender, but not too soft.
5. Season with salt and pepper to taste.

SERVING
6. Arrange the pasta in individual serving plates and sprinkle with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.288235
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 484 Calories from Fat 92

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 3.5 g17.6%

Trans Fat 0 g

Cholesterol 65 mg21.7%

Sodium 1390.4 mg57.9%

Total Carbohydrates 66 g21.9%

Dietary Fiber 12.7 g50.7%

Sugars 20.6 g

Protein 39 g77.9%

Vitamin A 32.6% Vitamin C 29.5%

Calcium 22% Iron 24.6%

*Based on a 2000 Calorie diet

0 Comments

Beef Vegetable Soup With Pasta Recipe