Chunky tomato beef soup

Makes 6 servings

Ingredients

• 1 lb. ground beef
• 1 Tbsp. canola oil
• 1 onion, diced
• 1 carrot, diced
• 2 gloves garlic, minced
• 4 c. reduced sodium beef broth
• 2 cans (14 oz) diced tomatoes, undrained
• 2 Tbsp. Worcestershire sauce
• ½ tsp. dried thyme
• 1 c. whole wheat elbow macaroni, uncooked
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 2 Tbsp. grated parmesan

Preparation

Heat a large pot over medium-high heat. Brown the ground beef. Transfer to a bowl and set aside.

Add the oil, onion, and carrot to the pot. Cook for 4 minutes or until softened. Add the garlic and cook 30 seconds longer.

Add the broth, tomatoes, Worcestershire sauce, beef, and thyme. Raise heat to high and bring soup to a boil. Add the pasta.

Reduce heat to medium-low and simmer for 8 minutes or until the pasta is tender. Add the salt and pepper. Serve in bowls with a sprinkle of Parmesan on top.

Nutrition analysis per serving: 275 calories, 10 grams fat, 23 grams carbohydrate, 21 grams protein, 4 grams fiber, 770 mg sodium