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Hearty Vegetable-Beef Soup
Source: dLife

This delicious soup is made with elbow macaroni, tomato paste, whole kernel corn, and peas.

Prep Time: 12 minutes
Cook Time: 32 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 184.6
Total Carbs 23.8 g
Dietary Fiber 2.9 g
Sugars 4.4 g
Total Fat 2.7 g
Saturated Fat 0.8 g
Unsaturated Fat 0.4 g
Potassium 203.2 mg
Protein 17.4 g
Sodium 296.2 mg
Dietary Exchanges
, 1 Vegetables , 1 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Drain tomatoes, reserving liquid. Coarsely chop tomatoes; set aside tomato and reserved liquid.
  2. Coat a large saucepan with cooking spray; place over medium-high heat until hot.
  3. Add onion and ground beef; cook until meat is browned, stirring until it crumbles. Add flour; cook, stirring constantly, 2 minutes.
  4. Stir in broth, chopped tomato, and tomato liquid; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
  5. Stir in corn, peas, tomato paste, salt, dried oregano, dried marjoram, pepper, and macaroni; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until macaroni is tender.

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