Vegetable Beef Soup
Print Recipe
Serves8 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 cup rotini, whole wheat, uncooked
- 1 teaspoon vegetable oil
- 1 medium onion, chopped
- 1 12 ounce can beef
- 4 cups water
- 1 cup beans, kidney, canned, low sodium drained and rinsed
- 1 14.5 ounce can carrots, low sodium, drained and rinsed
- 1 14.5 ounce can corn, low sodium, drained and rinsed
- 2 14.5 ounce cans diced tomatoes, low sodium
Directions
- Cook pasta according to package directions; drain and set aside.
- In a large pot over medium heat, cook onion in vegetable oil for about 5 minutes, stirring often, until onion is soft.
- Add beef to onions and cook for about 1 minute.
- Add water, kidney beans, carrots, corn, tomatoes, and cooked pasta to the beef and onion mixture.
- Heat on high for about 10 minutes until cooked through. Serve warm.
Recipe Tips
Use frozen or fresh vegetables in place of canned.
Nutrition Facts
Vegetable Beef Soup
Amount Per Serving (1 1/2 cups eachg)
Calories 335
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 113mg
38%
Sodium 343mg
14%
Potassium 621mg
18%
Total Carbohydrates 43g
14%
Dietary Fiber 9g
36%
Sugars 9g
Protein 22g
44%
Vitamin A
194%
Vitamin C
18%
Vitamin D0%
Calcium
5%
Iron
20%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe