Native American Corn Soup With Macaroni
"One of my many native American Corn soups. This is an old recipe and the cans contain more ounces. Add some frozen corn if you want. They didn't add as much broth but the macaroni is going to use up a lot of it. This is a standard goulash type of dish."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (420.9 g)
- Calories 318.5
- Total Fat - 13.6 g
- Saturated Fat - 4.5 g
- Cholesterol - 67.3 mg
- Sodium - 1358 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 3.2 g
- Sugars - 3 g
- Protein - 25.3 g
- Calcium - 32.7 mg
- Iron - 3.8 mg
- Vitamin C - 18.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a 3 quart Dutch oven, crumble hamburger and finely diced onion and pepper.
Step 2
Season lightly.
Step 3
Fry until brown, stirring frequently; drain if needed.
Step 4
Add the corn, tomatoes and broth.
Step 5
Bring to a hard boil add noodles, boil 12 to 15 minutes or until noodles are tender.
Step 6
Season to taste.
Step 7
Serve with hard rolls.
Tips
No special items needed.
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