Eat Without

Beef and Vegetable Soup

Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe submitted by Alicson Scott, Chickasaw Nation, Get Fresh! Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

One large pot and 1 hour are all that you need for this hearty soup. Make it for lunch or serve it for dinner.

Makes
8 Servings

Ingredients

  • 1 pound ground beef
  • 1 1/2 cans reduced sodium whole kernel corn (about 23 ounces)
  • 1 can reduced sodium carrots (about 15 ounces)
  • 1 can potatoes (sliced, about 15 ounces)
  • 1 can no salt added diced tomatoes (about 15 ounces)
  • 1 small onion, diced
  • 1/2 cup macaroni, dry
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Directions

  1. In a large pan, brown ground beef over medium heat for 8-10 minutes. Drain off fat.
  2. Add corn, carrots, potatoes, tomatoes, and onions to pot.
  3. Cook for 25 minutes over medium heat. Stir every 10 minutes.
  4. Add macaroni, garlic powder, and onion powder to pot.
  5. Cook for 20 minutes over medium heat. Stir every 10 minutes.

Notes

Tip for cooking ground beef: The recommended safe minimum internal temperature for ground beef is 160 °F, as measured with a food thermometer. Learn more about: Corn Carrots Tomatoes Potatoes Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.