Busy Day Soup
One-pot ground beef soup seasoned with a packet of onion soup mix, with diced tomatoes, frozen mixed vegetables and elbow macaroni in beef broth. Serves 6.
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Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 packet onion soup mix 1 ounce; beefy onion or regular
- 28 ounces diced tomatoes 1 can, undrained
- 16 ounces frozen mixed vegetables straight from the freezer
- 4 cups beef broth
- 2 cups water
- 2 cups elbow macaroni uncooked
- salt and black pepper to taste
- Parmesan cheese grated or shaved, for serving
- fresh parsley chopped, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it is browned and cooked through (160°F). Drain the excess fat if you like.
- Stir in the onion soup mix, the diced tomatoes with their juice, the beef broth and the water. Bring to a boil.
- Reduce the heat to low and simmer for 15 minutes.
- Stir in the frozen mixed vegetables and the macaroni, raise the heat to medium and bring back to a simmer. Cook for 10 more minutes, stirring now and then, until the macaroni is soft.
- Take the pot off the heat. Taste, add salt and pepper if needed, and serve hot with Parmesan and parsley.
Notes
Beef broth, chicken broth or water all work as the liquid. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months. Reheat to a rolling boil; leftovers must reach at least 165°F.
Nutrition
Serving: 1servingCalories: 383kcalCarbohydrates: 44.7gProtein: 25.4gFat: 11.4gSodium: 1207mgFiber: 7.2gSugar: 7.7g