Description
A hearty, flavorful one-pot soup loaded with seasoned ground beef, mixed vegetables, and tender elbow pasta in a savory broth—perfect for busy days.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean (93%‑7%) ground beef
- 1 packet onion mushroom soup mix (about 1.8 oz)
- 2 cups water
- 4 cups (1 quart) low‑sodium vegetable broth
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (14.5 oz) can cut green beans, drained
- 1 (14.5 oz) can peas & carrots, drained
- 1 (14.5 oz) can petite diced tomatoes in juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ pound (8 oz) dry elbow pasta noodles
Instructions
- In a large (6–8 quart) stockpot over medium‑high heat, add olive oil and lean ground beef. Cook for 5–6 minutes, breaking up meat, until no pink remains. Drain any excess fat.
- Combine the onion mushroom soup mix with 2 cups water, stirring to hydrate. Pour into the pot with the cooked beef.
- Add low‑sodium vegetable broth, corn, green beans, peas & carrots, diced tomatoes (with juice), salt, and black pepper.
- Reduce heat to medium and let the soup simmer for 20 minutes, stirring occasionally.
- Add the dry elbow pasta to the simmering soup. Cook for 10–13 minutes, stirring frequently to prevent sticking, until pasta is fully cooked. Turn off the heat.
Notes
- Use low‑sodium or no‑salt‑added broth and canned veggies to control salt—if using regular versions, reduce added salt accordingly.
- You can cook ground beef ahead and store it in the fridge or freezer to save time.
- Serve immediately—the pasta continues absorbing liquid and can become soggy over time.
Nutrition
- Serving Size: 1 serving
- Calories: 256 kcal
- Sugar: 6 g
- Sodium: 279 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: Polyunsaturated fat: 1 g; Monounsaturated fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 28 mg
