This pantry-friendly, one-pot meal is a perfect dinner on a busy weeknight. It can be prepped in about 5 minutes, leaving you with time to do other things while the soup cooks on the stove.
Nutrition Facts
Burger Soup
Calories
357 Per ServingProtein
32g Per ServingFiber
7g Per ServingCost Per Serving
$3.32Nutrition Facts
Calories | 357 | |
---|---|---|
Total Fat | 6.5 g | |
Saturated Fat | 2.5 g | |
Trans Fat | 0.5 g | |
Polyunsaturated Fat | 1.0 g | |
Monounsaturated Fat | 2.5 g | |
Cholesterol | 62 mg | |
Sodium | 186 mg | |
Total Carbohydrate | 43 g | |
Dietary Fiber | 7 g | |
Sugars | 16 g | |
Protein | 32 g |
Dietary Exchanges
3 lean meat, 2 vegetable, 2 starch
Ingredients
-
1 pound extra-lean ground top sirloin -
1 cup chopped onion -
2 medium cloves garlic, minced OR -
1 teaspoon jarred minced garlic -
1 15-ounce can no-salt-added tomato sauce -
1 14.5-ounce can no-salt-added diced tomatoes -
4 cups fat-free, low-sodium chicken broth -
16 ounces frozen mixed vegetables -
1/3 cup uncooked brown rice
Directions
-
In a large pot or Dutch oven, cook the beef, onion, and garlic over medium heat, until the beef is no longer pink, stirring frequently to turn and break up the beef. Discard the excess liquid. -
Stir in the tomato sauce, tomatoes, broth, vegetables, and rice. Cook, covered, on high until the mixture comes to a boil. Reduce the heat and cook for 35 minutes, or until the rice is tender.