Description
Busy Day Soup is a comforting and hearty American soup loaded with seasoned lean ground beef, a variety of vegetables, and tender elbow pasta, all simmered in a flavorful broth. This quick and easy recipe is perfect for busy days when you need a filling, nutritious meal that comes together in under an hour.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 pound lean ground beef (93% lean, 7% fat, also known as ground sirloin)
Soup Base and Broth
- 1 packet (1.8-ounce) onion mushroom soup mix (Lipton brand recommended)
- 2 cups water (room temperature)
- 4 cups (1 quart) low-sodium vegetable broth
Vegetables
- 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
Seasonings and Pasta
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ pound dry elbow pasta noodles (8 ounces)
Instructions
- Brown the Beef: In a large 6 to 8 quart stockpot over medium-high heat, heat the olive oil. Add lean ground beef and cook for 5 to 6 minutes, breaking it up as it browns, until no pink remains. Drain any excess fat from the pot before proceeding.
- Prepare Soup Mix: Stir the onion mushroom soup mix into 2 cups of room temperature water until fully combined and the onions and spices are hydrated. Add this mixture to the pot with the browned ground beef.
- Add Broth and Vegetables: Pour in the low-sodium vegetable broth, then add drained whole kernel corn, cut green beans, peas and carrots, petite diced tomatoes with juice, salt, and black pepper. Stir to combine.
- Simmer the Soup: Reduce the heat to medium and let the soup simmer gently for 20 minutes, stirring every few minutes to blend flavors and prevent sticking.
- Cook the Pasta: Add the dry elbow pasta directly to the simmering soup. Stir well and cook for 10 to 13 minutes until the noodles are tender, stirring every few minutes to prevent them from sticking together.
- Finish and Serve: Once the pasta is fully cooked, turn off the heat and serve the soup immediately to prevent the noodles from absorbing too much broth and becoming mushy.
Notes
- Use low-sodium or no salt added broth and canned vegetables to control the salt content. Adjust extra salt in the recipe based on your taste and the saltiness of your ingredients.
- Cook ground beef ahead of time and store in the fridge or freezer to save time on busy days.
- Serve the soup immediately after cooking because the pasta will continue to absorb liquid and soften if left to sit.
- Recipe inspiration credited to Simply Stacie.
