This filling soup is designed for quick preparation on hectic weeknights. It combines ground beef, tender macaroni, and mixed vegetables into a rich, savory broth.
List of ingredients
- 1 lb ground beef – use a lean blend to reduce excess grease.
- 1 packet onion soup mix – provides the primary seasoning and savory base.
- 1 ¾ cup mixed frozen vegetables – no need to thaw before adding.
- 5 cups water – the liquid base for the broth.
- 1 can diced tomatoes (28oz can) – include the juices for added depth.
- 1 cup macaroni (uncooked) – standard elbow macaroni works best.
step-by-step instructions
- Brown the Meat: In a large soup pot, brown the ground beef over medium heat. Drain the fat thoroughly to ensure the broth remains clear and not greasy.
- Simmer the Base: Pour in the water, onion soup mix, and the diced tomatoes with their juice. Simmer the mixture for 1 hour on medium low heat to allow the flavors to meld.
- Add Final Ingredients: Stir in the uncooked macaroni and frozen vegetables. Cook for an additional 15 minutes on medium heat until the pasta and vegetables are tender.
- Serve: Dish the soup into bowls and serve hot.
Meat Substitution Options
Using Ground Turkey
Ground turkey is a leaner alternative to beef that works well in this recipe. Since turkey has a milder flavor, you may want to brown it slightly longer to achieve a deeper color and richer taste. Ensure it is fully cooked through before adding the water and soup mix.
Using Ground Chicken
Ground chicken provides a light yet protein-rich base for the soup. Because chicken can be drier than beef, avoid overcooking it during the browning phase. It pairs exceptionally well with the onion soup mix and diced tomatoes.
Combining Different Meats
Mixing two types of meat can add complexity to the broth. A combination of ground beef and ground turkey creates a balanced flavor profile while reducing overall saturated fat. Brown both meats together in the pot before proceeding with the liquid ingredients.
Customizing the Vegetables
Using Fresh Root Vegetables
If you prefer fresh vegetables over frozen, dice carrots, celery, and potatoes into small, uniform pieces. Sauté these with the ground beef during the browning phase for about 5-7 minutes. This ensures the harder root vegetables are tender by the time the macaroni is finished.
Exploring Different Frozen Blends
While a standard mixed vegetable blend is traditional, you can use a corn and pea mix or a California blend of cauliflower, carrots, and broccoli. Frozen blends vary in density, so adjust the final 15-minute cooking window if you are using larger frozen florets.
Adding Leafy Greens
For extra nutrition, stir in a handful of fresh spinach or chopped kale during the last 5 minutes of cooking. The residual heat from the soup will wilt the greens without overcooking them. This adds a bright color and a fresh taste to the hearty broth.
Pasta Selection and Texture
Using Small Shell Pasta
Small shells are an excellent substitute for macaroni because their concave shape traps the broth and small bits of beef. This creates a more concentrated flavor in every bite. Cook them according to the same timing as the macaroni to maintain a firm texture.
Using Rotini or Fusilli
Spiral pastas like rotini or fusilli provide a heartier chew and a different mouthfeel. These shapes are more robust and less likely to become mushy if the soup is reheated multiple times. Ensure the spirals are small enough to fit easily on a soup spoon.
Gluten-Free Pasta Alternatives
If you require a gluten-free option, use brown rice or chickpea macaroni. Be aware that gluten-free pastas often release more starch into the liquid, which may thicken the broth. You might need to add an extra half cup of water to maintain the desired soup consistency.
Slow Cooker Method
Pre-cooking the Meat
The ground beef must be browned and drained in a skillet on the stove before being added to the slow cooker. Adding raw ground beef directly to the slow cooker can result in an unpleasant texture and excessive grease in the final broth.
Managing the Slow Cooking Cycle
Place the browned beef, water, onion soup mix, and diced tomatoes into the slow cooker. Set the device to low heat and cook for 6 hours. This slow simmering process deeply infuses the beef with the seasonings from the soup mix.
Adding Pasta and Vegetables
To prevent the noodles from becoming overcooked, add the uncooked macaroni and frozen vegetables only during the last 30 minutes of the cooking cycle. Stir them in well and ensure they are submerged in the liquid to cook evenly.
Storage and Preservation
Refrigeration Guidelines
Store leftover soup in airtight glass or plastic containers in the refrigerator. The soup will stay fresh for 3 to 4 days. As the soup sits, the macaroni will continue to absorb liquid, so you may find it thicker upon the second day.
Freezing for Long Term
This soup can be frozen for up to 3 months. To avoid mushy pasta, cook the macaroni until it is slightly underdone (al dente) if you know you will be freezing the batch. Use freezer-safe bags or containers, leaving a small amount of space at the top for expansion.
Thawing and Reheating Process
Thaw frozen soup in the refrigerator overnight before reheating. Heat the soup on the stove over medium-low heat, stirring occasionally to prevent the bottom from scorching. Add a splash of water or beef broth if the pasta has absorbed too much liquid during storage.
Flavor Enhancements and Toppings
Fresh Herb Garnishes
Adding finely chopped fresh parsley or chives just before serving adds a burst of freshness. These herbs cut through the richness of the beef and the saltiness of the soup mix. Stir them in at the very end to preserve their bright color.
Cheese and Dairy Additions
Shredded cheddar or parmesan cheese can be sprinkled on top of each bowl. The cheese melts into the hot broth, adding a creamy element and a sharp flavor. For a richer texture, stir in a tablespoon of sour cream or Greek yogurt.
Adding Heat and Spice
To elevate the heat, add a few dashes of hot sauce or a pinch of red pepper flakes during the simmering stage. This provides a subtle back-heat that complements the savory onion flavor. For a smokier taste, a small amount of smoked paprika can be added during the browning of the beef.
Troubleshooting Common Issues
Correcting Thick Broth
If the soup becomes too thick due to the starch from the macaroni, simply stir in additional water or low-sodium beef broth. Add the liquid one-half cup at a time until the consistency reaches your preference. Bring the soup back to a simmer for a few minutes to integrate the new liquid.
Balancing Excessive Saltiness
Since onion soup mix contains a significant amount of salt, the broth can sometimes taste too salty. To balance this, add an extra can of unsalted diced tomatoes or a handful of fresh, unseasoned vegetables. A small squeeze of lemon juice can also brighten the flavor and mask excess salt.
Preventing Overcooked Pasta
If you prefer a firmer noodle, reduce the final cooking time from 15 minutes to 10-12 minutes. Check the pasta frequently toward the end of the timer. Remember that the pasta will continue to cook slightly in the hot broth even after the heat is turned off.
Frequently Asked Questions
Can I use a different soup mix?
Yes, you can use a vegetable soup mix or a mushroom soup mix for a different flavor profile. However, be mindful that different mixes have different salt levels, so taste the broth before adding any extra seasoning.
How do I store the leftovers safely?
Cool the soup quickly by transferring it into smaller, shallow containers before placing them in the refrigerator. This prevents the center of the pot from staying warm too long, which ensures food safety and maintains the quality of the vegetables.
Can I make this soup without macaroni?
Absolutely. If you want a lower-carb version, omit the macaroni and add extra frozen vegetables or diced cauliflower. This changes the texture but keeps the savory, hearty essence of the beef and tomato broth.
Print
Hearty Ground Beef and Vegetable Soup
- Total Time: 90 minutes
- Yield: 6 servings 1x
- Diet: General
Description
An easy soup recipe your family will love! It’s quick to make and takes little effort. Perfect for those busy weeknights.
Ingredients
- 1 lb ground beef
- 1 packet onion soup mix
- 1 ¾ cup mixed frozen vegetables
- 5 cups water
- 1 can diced tomatoes (28oz can)
- 1 cup macaroni (uncooked)
Instructions
- Step: In a large soup pot, brown ground beef. Drain fat.
- Step: Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.
- Step: Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot.
Notes
If soup is too thick, add more water to thin out.
- Prep Time: 5 minutes
- Cook Time: 85 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 to 2 cups
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 522.4 mg
- Fat: 3.1 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 28.5 g
- Fiber: 5.1 g
- Protein: 22.1 g
- Cholesterol: 45.2 mg