x
Breaking News
More () »

Recipe of the Day: Beefy Harvest Soup

Jaelyn Peckman of Missouri Beef Council shared a recipe for a delicious fall soup.

INGREDIENTS:

  • 1 pound Ground Beef (93% or leaner)
  • 2 cups water
  • 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
  • 1-1/2 cups frozen mixed vegetables
  • 4 cups reduced-sodium beef broth
  • 1 cup uncooked large elbow macaroni
  • 4 ounces smoked Beef Sausage, sliced

COOKING:

  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.

  1. 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.

More Recipes from Show Me St. Louis:

RELATED: Recipe of the Day: Gooey Butter Cake

RELATED: Recipe of the Day: Goat Cheese Pie

RELATED: Recipe of the Day: Lattice Top Apple Pie

RELATED: Recipe of the Day: Mini Apple TurnOva’s

RELATED: Recipe of the Day: Sweet Potato Cinnamon Rolls

RELATED: Recipe of the Day: No Bake Pistachio, Pomegranate, & Chocolate Bars

RELATED: Recipe of the Day: Vinegar Pie

RELATED: Recipe of the Day: Pumpkin Trifle

RELATED: Recipe of the Day: 3 Easy Snow Storm Recipes

Before You Leave, Check This Out