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Beef & Vegetable Soup

Did you know that people who frequently eat canned foods may have healthier diets than people who don’t? So when you’re looking for a wholesome, delicious meal, look no further than this Beef and Vegetable Soup, featuring canned beef broth, carrots, green beans and stewed tomatoes.

Servings: 6

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Beef & Vegetable Soup


1 tablespoon vegetable oil
1 pound lean ground beef
1 medium onion, diced
2 garlic cloves, minced
1 (14.5-ounce) can low sodium beef broth
1 (14.5-ounce) can sliced carrots, drained
1 (14.5-ounce) can no salt added cut green beans
1 (14.5-ounce) can no salt added stewed tomatoes
1 teaspoon dried basil
1 cup cooked egg noodles


In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.

Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.

Nutrition Information Per Serving: Nutrition Information Per Serving:

Calories: 250
Total fat: 11g
Saturated fat: 3.5g
Cholesterol: 55mg
Sodium: 240mg
Carbohydrate: 19g
Sugar: 8g
Fiber: 4g
Protein: 18g
Vitamin A: 110%DV*
Vitamin C:15 %DV
Calcium: 6%DV
Iron: 20%DV

*DV=Daily Value