Recipe: beefy harvest soup

Ingredients

• 1 pound Ground Beef (93% lean or leaner)

• 2 cups water

• 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained

• 4 cups reduced-sodium beef broth

• 1 cup uncooked large elbow macaroni

• 4 ounces smoked Beef Sausage, sliced

Directions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Remove drippings.
   
   

Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Meanwhile, combine water, tomatoes, vegetables and broth in large saucepan; bring to a boil. Stir in macaroni and beef; return to a boil. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally. Stir in sausage; continue simmering 2 to 4 minutes or until macaroni is tender and beef sausage is cooked through. Season with salt and pepper, as desired.

Cook's Tip: Other pasta shapes, such as rotini, bow ties, medium shells or ditalini, may be substituted for large elbow macaroni; adjust cooking time as needed.

NUTRTIONAL INFORMATION
Nutrition information per serving: 470 Calories; 144 Calories from fat; 16g Total Fat (6 g Saturated Fat; 0 g Trans Fat; 0.8 g Polyunsaturated Fat; 3.4 g Monounsaturated Fat;) 100 mg Cholesterol; 560 mg Sodium; 40 g Total Carbohydrate; 2 g Dietary Fiber; 39 g Protein; 5 mg Iron; 820 mg Potassium; 2.2 mg NE Niacin; 0.5 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 7.3 mg Zinc; 47.4 mcg Selenium; 94 mg Choline.

This recipe is an excellent source of Protein, Iron, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, Niacin, and Choline.