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Beefy Corn Soup

Beefy Corn Soup
Beefy Corn Soup
This recipe is adapted from the U.S. Department of Agriculture’s Harvest of Recipes.


1/2 pound extra-lean ground beef

1 c. onion, diced

1 Tbsp. garlic, finely chopped

2 c. water (or low-sodium beef broth)

1 (15-ounce) can whole-kernel corn, drained and rinsed (or 2 c. frozen corn)

2 (15-ounce) cans cream-style corn

1 Tbsp. chili powder (or to taste)

1/2 tsp. salt (if desired)

1/2 tsp. black pepper


In a large pot, brown ground beef, onions and garlic over medium to high heat for eight to 10 minutes until cooked through. Drain fat. Add water, corn kernels, cream-style corn, chili powder, salt (if desired) and pepper. Mix well. Cook over low heat for about 15 minutes and serve hot.

Makes six servings. Each serving has 250 calories, 6 grams (g) fat, 16 g protein, 38 g carbohydrate, 2 g fiber and 410 milligrams sodium.


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