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Vitamin A, lycopene, folate, and potassium are prevalent in this yummy soup. When you add the ground beef you rack up 33g of protein, sure to keep you satiated!
1 POUND GROUND BEEF (OPTIONAL)
1 CUP ONION, DICED
1 CUP CELERY, SLICED
2 CLOVES GARLIC, MINCED
1 CAN TOMATOES
1 CAN KIDNEY BEANS
2 CUPS BEEF STOCK
1 TBSP PARSLEY
1 TSP SALT
½ TSP DRIED OREGANO
½ TSP SWEET BASIL
¼ TSP PEPPER
½ CUP SMALL MACARONI
STEP 1: Brown beef. Add all ingredients except macaroni, bring to a boil. Lower heat, cover and simmer 20 minutes.
STEP 2: Add macaroni and bring to a boil once more. Simmer until macaroni and vegetables are done (about 10-12 minutes).
I’ve also prepared this soup in a Slow Cooker, by adding the macaroni the last 30 minutes.
PREP VARIATIONS
Gluten Free – prepare with gluten free tomato sauce and macaroni. Also check that canned goods are gluten free.
Servings: 4
Nutrition per Serving: Calories 290, Fat 14g, Carbs 13g, Fiber 3g, Sugars 3g, Protein 28g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
