Beef and Vegetable Soup

Name: Beef and Vegetable Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams lean ground beef (90% lean); 794 grams cans each) reduced-sodium beef broth; 397 grams can diced tomatoes, undrained; 118 milliliters chopped carrot; 1 garlic clove, minced; 177 milliliters fresh or frozen cut green beans; 79 milliliters chopped green pepper; 1 teaspoon Italian seasoning; 79 milliliters chopped onion; 0 teaspoons pepper; 237 milliliters cubed peeled potatoes; 118 milliliters water

You can never have too many main course recipes, so give Beef and Vegetable Soup a try. This gluten free, dairy free, and whole 30 recipe serves 6. One portion of this dish contains about 19g of protein, 8g of fat, and a total of 199 calories. Head to the store and pick up potatoes, pepper, onion, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.

Ingredients you will need

Green Pepper