Easy Vegetable and Beef Soup
This is a soup that even my husband who hates vegetables will eat and ask for seconds It is super easy and healthy. Hope you and your family enjoy
This is a soup that even my husband who hates vegetables will eat and ask for seconds It is super easy and healthy. Hope you and your family enjoy
- salt to taste
- 1 large onion chopped
- pepper to taste
- 1 pound ground beef or ground turkey
- 29 ounce can tomato sauce
- 2 14.5 ounce cans of diced tomatos (no salt added)
- 1.5 cups frozen corn (can use canned)
- 2 cups chopped celery
- 5 large carrots chopped
- 2 tbsp. parsley
- 58 ounces water (i just fill the empty sauce can twice)
- 1.5 cups elbow macaroni noodles
- Carbohydrate 73.90313765677 g
- Cholesterol 56.69904625 mg
- Fat 20.73814660097 g
- Fiber 9.10120714088057 g
- Protein 24.4925111591133 g
- Saturated Fat 7.48233397369583 g
- Serving Size 1 1 Serving (870g)
- Sodium 928.415098061667 mg
- Sugar 64.8019305158894 g
- Trans Fat 5.31219457707417 g
- Calories 568 calories
Step-by-step
- In a large cooking pot, brown your lean ground turkey or beef until completely done.
- Drain any fat and replace meat into your pot.
- At medium heat, add desired salt and pepper.
- I try to keep mine as low sodium as possible.
- Add tomato sauce and water.
- I just fill the empty tomato sauce can with water twice.
- Add both cans diced tomatoes.
- Do not drain cans.
- Keep all that yummy sauce.
- Add carrots, celery, corn, onion and parsley.
- Allow this to cook at a slow simmer for a couple hours.
- Once carrots are soft, put heat to low and add macaroni.
- Before macaroni is completely done, remove soup from heat all together.
- The macaroni will continue to soften in the hot soup and you don't want mushy noodles.
- Allow to cool and serve with toasted wheat rolls!
Should the pasta go in before or after the vegetables soften? Managing texture in a combined meat, vegetable, and pasta soup requires understanding how different ingredients respond to prolonged heat. Root vegetables need extended simmering to break down their rigid cellular walls, whereas delicate starches disintegrate entirely under the same conditions.
- Brown ground beef or turkey over medium-high heat until the internal temperature reaches 160 degrees Fahrenheit, ensuring adequate protein coagulation before liquid is introduced.
- Drain excess rendered fat through a colander if a lighter mouthfeel is desired, keeping in mind that fat acts as a flavor carrier in tomato-heavy broths.
- Simmer chopped carrots and celery for at least 60 minutes until pectin structures soften completely and yield easily to a fork.
- Introduce elbow macaroni during the final 10 minutes of cooking, removing the pot from heat just before the noodles reach al dente to prevent a mushy texture.
- Account for starch absorption by adding an extra cup of water if storing leftovers, as pasta will continue to swell over 24 to 48 hours in the refrigerator.
