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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (511g) Recipe makes 4 servings |
||
| Calories 264 | ||
| Calories from Fat 63 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.0g | 10% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.4g | ||
| Cholesterol 37mg | 12% | |
| Sodium 766mg | 31% | |
| Potassium 1021mg | 29% | |
| Total Carbohydrate 32.9g | 10% | |
| Dietary Fiber 4.9g | 19% | |
| Sugars 6.7g | ||
| Protein 18.6g | 37% | |
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Ingredients
- 1/2 lb lean ground beef
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (19 ounce) can tomatoes
- 1 (10 ounce) can beef broth
- 1 1/2 cups water
- 2 cups cubed potatoes
- 1/2 cup small shell pasta
- 1 cup sliced mushrooms
Directions
1
Fry beef in a fry pan until no longer pink.2
Stir in onion, carrot, celery, garlic, basil, salt and pepper.3
Cook, stirring, until onion is soft, about 5 minutes.4
Drain off any fat.5
(There may not be any.) Chop tomatoes.6
Add to hamburger mixture.7
Stir in beef stock and water.8
Bring to a boil.9
Add potatoes.10
Cover and simmer 10 minutes.11
Stir in pasta and mushrooms.12
Cover and cook 10 to 15 minutes until pasta is tender but firm and potatoes are done.
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Davie Crockett's Ground Beef Wrap-Ups
Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Course > Soups
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Denise in da Kitchen
On Dec 6, 2004
Very quick and easy soup. I was out of celery and I added a little frozen corn and some left over peas at the end of the cooking time. Also used elbow macaroni instead of shells. I think next time I'll use a bit more gartlic and omit the potatoes. Served with "Cheddar Bay" Biscuits #31206 this was a very satisfying dinner on a cold week night. Thanks Mae for posting.
From: Marie
On Sep 27, 2004
This is a great soup recipe, Mae. Left out the mushrooms; DH does not like them. Only other changes made were to add a little dry beef bouillon at the end to intensify the flavor and subbed Italian seasoning for the basil. Will definitely be made a lot as the cold weather approaches. Thanks for sharing this super recipe.
From: Barb Gertz
On Nov 2, 2003
Yummy, Soup, easy to make, fast.My Dh loves soup, He sure enjoyed this one and had the left overs for lunch. I didn't have shell or small pasta so I used Orzo pasta. Other than that I made it just like the recipe said. Recipe is a keeper.
From: TheSarneys
On Oct 10, 2006
Wow! Great soup, MaeEast! My family (including two preschoolers) loved it, and our college-aged boarder has requested I make it again... and even wants to take leftovers to school tomorrow! Thanks for posting this recipe!
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