Soups: fast, nutritious and nourishing

Cold winter days need fast warm ups, and a bowl of soup or stew can certainly be appealing. Healthy eating habits can maximize on nutrients in soup that are seasonal and readily available.

Cold winter days need fast warm ups, and a bowl of soup or stew can certainly be appealing. Michigan State University Extension recommends healthy eating habits that can maximize on nutrients that are seasonal and readily available.

This quick and easy nutritious soup will keep you nourished and is a budget wise choice.  Make some today for your family and friends.  Most soups can be served with bread, salad, or a sandwich as part of a complete meal. Pairing soup with other dishes is fun. The best soups are prepared from high quality, fresh ingredients. One large pot and one hour are all that you need for this hearty soup. Serve it for lunch or dinner.

Beef and Vegetable Soup

Ingredients

1 pound ground beef

1 1/2 cans low-sodium whole kernel corn (about 23 ounces)

1 can low-sodium carrots (about 15 ounces)

1 can low-sodium potatoes (sliced, about 15 ounces)

1 can low-sodium diced tomatoes (about 15 ounces)

1 small onion (diced)

1/2 cup macaroni, dry

1 teaspoon garlic powder

1 teaspoon onion powder

Directions

  1. In a large pan, brown ground beef over medium heat for eight to ten minutes. Drain off fat.
  2. Add corn, carrots, potatoes, tomatoes, and onions to pot.
  3. Cook for 25 minutes over medium heat. Stir every ten minutes.
  4. Add macaroni, garlic powder, and onion powder to pot.
  5. Cook for 20 minutes over medium heat. Stir every ten minutes.

Tip for cooking ground beef: The recommended safe minimum internal temperature for ground beef is 160 degrees Fahrenheit, as measured with a food thermometer.

USDA Recipe finder adapted from a recipe submitted by Alicson Scott, Chickasaw Nation Get Fresh! program.

To contact an expert in your area, visit the expert page, or call 888-MSUE4MI (888-678-3464).

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