Vegetable Beef Soup
Servings
81 cup each
Ingredients
Instructions
  1. Cook pasta according to package directions; drain and set aside.
  2. In a large pot over medium heat, cook onion in vegetable oil for about 5 minutes, stirring often, until onion is soft.
  3. Add beef to onions and cook for about 1 minute.
  4. Add water, kidney beans, carrots, corn, tomatoes, and cooked pasta to the beef and onion mixture.
  5. Heat on high for about 10 minutes until cooked through. Serve warm.
Recipe Notes

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.
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