Beef Macaroni Soup














At 5:00 we were all hungry, had 1 # ground beef defrosted, and I wasn’t in the mood to cook.  I grabbed an old Simple & Delicious magazine (Jan/Feb 2007) and flipped until I found something I could do really quick with 1 # ground beef. It’s not gourmet, but it’s fast and pretty healthy.  It worked.  We left out the pasta and had sourdough bread on the side.



1 pound ground beef

  • 2 cups frozen mixed vegetables
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) beef broth
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked elbow macaroni

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender. Yield: 5 servings.


Nutrition Facts: 1 cup (prepared with reduced-sodium broth) equals 233 calories, 8 g fat (4 g saturated fat), 46 mg cholesterol, 341 mg sodium, 19 g carbohydrate, 5 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.






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