Beef and Vegetable Soup

Ingredients

• AmountIngredientEst. cost
• 300 g medium ground beef $5.70
• 400 g russet potatoes, diced $0.18
• 300 g frozen mixed vegetables (peas, corn, carrots, beans) $1.20
• 1 can (796 mL) diced tomatoes $2.00
• 2 cans (900 mL total) beef broth $3.00
• 100 g long-grain white rice, dry $0.25
• 2 medium carrots, diced $0.59
• 1 medium yellow onion, diced $1.23
• 3 cloves garlic, minced $0.24
• 1 tbsp tomato paste $0.10
• 1 tbsp vegetable oil $0.06
• 0.5 tsp dried thyme $0.03
• 0.5 tsp smoked paprika $0.03
• to taste salt and pepper $0.02
• Recipe total$14.63

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add ground beef and cook, breaking apart, until browned — about 7 minutes. Drain fat.
2. 2 Add onion and cook 4 minutes until softened.
3. 3 Add garlic, tomato paste, thyme, and paprika. Cook 1 minute.
4. 4 Add diced tomatoes, broth, potatoes, and carrots. Bring to a boil.
5. 5 Add the rice. Stir, reduce heat to a simmer, and cook 15 minutes.
6. 6 Add the frozen mixed vegetables. Stir and cook 5 more minutes until vegetables are heated through and rice is cooked.
7. 7 Taste and adjust seasoning. The soup will thicken as it sits — add water when reheating.

Nutrition per Serving

Estimated values per serving.