Description
A quick and hearty one-pot soup, perfect for a busy day. This recipe combines ground beef, a variety of vegetables, and pasta in a savory broth.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef 93% to 7% (also known as ground sirloin)
1 packet onion mushroom soup mix (from a 1.8-ounce box)
2 cups water (room temperature)
4 cups 1 quart low-sodium vegetable broth
15.25 ounces whole kernel corn (drained)
14.5 ounces cut green beans (drained)
14.5 ounces peas and carrots (drained)
14.5 ounces petite diced tomatoes (in juice)
½ teaspoon salt
½ teaspoon black pepper
½ pound dry elbow pasta noodles (8 ounces)
Instructions
- Step 1: In a large stockpot over medium-high heat, add the olive oil and lean ground beef. Brown the beef for 5 to 6 minutes, breaking it up as it cooks. Drain any excess fat from the pot.
- Step 2: In a small bowl, stir the onion mushroom soup mix packet into the 2 cups of water to combine.
- Step 3: Pour the soup mix slurry into the pot with the ground beef. Add the low-sodium vegetable broth, corn, green beans, peas and carrots, petite diced tomatoes, salt, and black pepper.
- Step 4: Lower the heat to medium and simmer the soup for 20 minutes, stirring occasionally.
- Step 5: Add the dry pasta to the pot, stir well, and cook for 10 to 13 minutes, or until the noodles are tender. Stir frequently to prevent the pasta from sticking.
- Step 6: Turn off the heat once the noodles are fully cooked and serve.
Notes
A large 6 to 8 quart stockpot is recommended for this recipe.
Ensure all canned vegetables are drained, except for the petite diced tomatoes which should be added with their juice.
Stirring is important after adding the pasta to prevent it from clumping together or sticking to the bottom of the pot.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: One-Pot
- Cuisine: American