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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Hearty Vegetable-Beef Soup

Source: dLife

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

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 2.7 Fat, 1.0 Vegetables, 1.2 Meat, 1.1 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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Servings

Ingredients

Directions

Drain tomatoes, reserving liquid. Coarsely chop tomatoes; set aside tomato and reserved liquid.
Coat a large saucepan with cooking spray; place over medium-high heat until hot.
Add onion and ground beef; cook until meat is browned, stirring until it crumbles. Add flour; cook, stirring constantly, 2 minutes.
Stir in broth, chopped tomato, and tomato liquid; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
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.