Makes: 6 Servings

This tasty and satisfying soup can be served for lunch or dinner. The leftovers can be frozen for later.

Ingredients

• 1/4 pound beef round roast, thawed and chopped
• 1 tablespoon vegetable oil
• 3 cups water
• 2 cups winter squash, chopped (or 2 cups cabbage, finely chopped)
• 1/2 cup onions, chopped
• 1 celery stalk, finely chopped
• 1 teaspoon garlic, finely chopped
• 1/2 teaspoon dried oregano
• 1 tablespoon parsley, chopped (optional)
• 1/4 cup macaroni, dry
• 1 large tomato, chopped (or 1 can, about 15 ounces, low-sodium diced tomatoes)
• 1/2 cup green pepper, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. In a large pot, brown beef in oil over medium to high heat for 8 to 10 minutes. Drain fat.
2. Add water, squash, onion, celery, garlic, and oregano. If using parsley, add that too. Mix well.
3. Bring pot to a boil. Lower heat and cook for 20 minutes.
4. Add macaroni, tomatoes, green pepper, salt, and pepper.
5. Keep cooking over low heat for 20 minutes. Serve hot.

Notes

Tip for cooking beef roast: The recommended safe minimum internal temperature for beef roast is 145 °F, as measured with a food thermometer.

Source: A Harvest of Recipes with USDA Foods, USDA Food Distribution Program on Indian Reservations