Directions:
- In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, potatoes, corn, pasta and jalapeno.
- Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Stir in the remaining ingredients. Cook and stir until heated through.
- Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.
- To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 10 servings (3-3/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.13 Kcal (1298 kJ) | ||
| Calories from fat | 83.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 14% | |
|---|---|---|---|
| Cholesterol | 61.4mg | 20% | |
| Sodium | 378.97mg | 16% | |
| Potassium | 587.03mg | 12% | |
| Total Carbs | 42.08g | 14% | |
| Sugars | 9.63g | 39% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 16.9g | 34% | |
| Vitamin C | 42.7mg | 71% | |
| Iron | 2.2mg | 12% | |
| Calcium | 74.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 75.28 Kcal (315 kJ) | ||
| Calories from fat | 20.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.24g | 14% | |
|---|---|---|---|
| Cholesterol | 14.9mg | 20% | |
| Sodium | 91.99mg | 16% | |
| Potassium | 142.49mg | 12% | |
| Total Carbs | 10.21g | 14% | |
| Sugars | 2.34g | 39% | |
| Dietary Fiber | 0.55g | 9% | |
| Protein | 4.1g | 34% | |
| Vitamin C | 10.4mg | 71% | |
| Iron | 0.5mg | 12% | |
| Calcium | 18.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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