Busy Day Soup
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A quick and effortless pantry-staple soup with ground beef, mixed vegetables, and macaroni. Perfect for those busy weeknights.
Instructions
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Brown the Beef: In a large dutch oven or soup pot, brown the ground beef over medium-high heat. Drain the excess fat.
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Liquid Base: Pour in the water, onion soup mix, and the diced tomatoes (with their juice).
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Simmer: Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 1 hour to let the flavors meld.
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Add Pasta & Veggies: Stir in the uncooked macaroni and the mixed frozen vegetables.
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Final Cook: Increase heat to medium and cook for another 15 minutes, or until the macaroni is tender.
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Serve: Serve hot in large bowls, optionally with crusty bread.
Tips for Success
- Slow Cooker: You can brown the beef and then add everything except the macaroni to a slow cooker. Cook on low for 6-8 hours, adding the macaroni in the last 30 minutes.
- Vegetable Swaps: Any frozen vegetable mix works well here—try a “soup mix” or “stew mix” for larger chunks.
- Seasoning: The onion soup mix provides a lot of salt and flavor, but taste at the end and add black pepper or extra herbs if desired.
Chef’s Note: This is a great “pantry” recipe. If you don’t have macaroni, any small pasta shape like ditalini or shells will work!
