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Beef Macaroni Soup




Source of Recipe


internet


List of Ingredients




1 pound ground beef
1 (14-1/2 ounce) can diced tomatoes, undrained
1 (14-1/2 ounce) can beef broth
2 cups frozen mixed vegetables
1/4 teaspoon pepper
1/2 cup uncooked elbow macaroni

Recipe



In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, broth, vegetables and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

Serving Size : 5
Source: "Simple & Delicious (January/February 2007)"


Per Serving (excluding unknown items): 365 Calories; 25g Fat (60.3% calories from fat); 22g Protein; 15g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 531mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 3 1/2 Fat.

NOTES : Nutrition Facts: 1 cup (prepared with reduced-sodium broth) equals 213 calories, 8 g fat (4 g saturated fat), 46 mg cholesterol, 341 mg sodium, 19 g carbohydrate, 5 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.