Busy Day Soup
This Busy Day Soup Recipe is a great way to get a delicious dinner on the table on busy weeknights. With hearty ground beef and lots of vegetables in a flavorful broth, this satisfying dinner requires little effort with tons of flavor!
Busy Day Soup Recipe
Are you looking for something to feed your hungry family on busy days? This is the perfect recipe with the best name. BUSY DAY SOUP!
This easy soup recipe is perfect the next time you need dinner and only have a few staple ingredients on hand.
Often called macaroni and hamburger soup, this is a great option after a long day on your feet.
If you love soups as much as I do, check out my Stuffed Pepper Soup, and my Cabbage Roll Soup!
Ingredients Needed
Ground beef – Use lean ground beef or substitute ground turkey.
Soup mix – Beefy onion soup mix is best but you can also use plain onion or french onion soup mixes.
Diced tomatoes – Opt for crushed tomatoes if you don’t like the diced ones.
Mixed vegetables – I prefer the frozen mix of carrots, corn, green beans, and peas. Substitute your own mixture.
Uncooked macaroni noodles- I prefer elbow macaroni but you can use any small shape pasta noodles you like.
Pantry staples – Olive oil, water, beef broth.
Garnishes – Shaved parmesan and chopped fresh parsley are best.
How to Make Busy Day Soup
First: In a large pot or dutch oven, over medium heat, brown ground beef in the olive oil. Drain excess fat if desired.
Second: To the cooked beef, add the soup mix, diced tomatoes, beef broth, and cups of water. Stir to combine. Bring to a boil.
Third: Reduce heat to low and simmer for 20 minutes. Pour in the mixed vegetables and macaroni noodles.
Fourth: Cook for an additional 10 minutes or until you have tender pasta. Remove from heat and serve warm with garnishes.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Serving Suggestions
I like to serve this with a fresh chopped salad and some garlic bread or garlic knots!
Can I make it in the crockpot?
Yes, you can. Brown the lb ground beef and drain. Put all the ingredients in the slow cooker, minus the 2 cup macaroni noodles.
Cook on low for 2-3 hours. Add the noodles 30 minutes before serving.
How long does it last?
Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop on low until heated through.
Can I freeze it?
You can freeze this soup for up to 3 months in an airtight container. I recommend leaving out the noodles and slightly undercooking them (al dente) before serving as they can become mushy in the freezer.
Tips for No Leftovers
- Switch the pound ground beef for ground turkey, Italian sausage, or ground chicken.
- Substitute vegetable broth for the beef if you prefer.
- Spice it up with taco seasoning and fire-roasted tomatoes, top with sour cream.
- I prefer frozen vegetables but you can use canned ones. If using fresh, be sure to blanch them first.
- If you want to increase the thickness of the soup, stir in a small amount of a cornstarch slurry. Go slow at first, as it will thicken fast.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Busy Day Soup is one of those hearty soups that I still love to eat even when it’s hot outside. A delicious meal with little meal prep, it’s the best soup to keep in your recipe box.
Busy Day Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 packet Beefy Onion Soup mix
- 1 28 ounce can diced tomatoes (undrained)
- 16 ounces frozen mixed vegetables
- 4 cups beef broth
- 2 cups water
- 2 cups macaroni noodles
- Grated or shaved parmesan and chopped parsley for garnish.
Instructions
- In a large pot or dutch oven, over medium heat, brown the ground beef in the olive oil. Drain excess fat if desired.
- To the cooked beef, add the soup mix, diced tomatoes, beef broth, and water.
- Stir to combine. Bring to a boil.
- Reduce heat to low and simmer for 15 minutes.
- Pour in the mixed vegetables and macaroni noodles.
- Cook for an additional 10 minutes or until the noodles are soft.
- Remove from heat and serve warm with garnishes.
Notes
- Switch the pound ground beef for ground turkey, Italian sausage, or ground chicken.
- Substitute vegetable broth for the beef if you prefer.
- Spice it up with taco seasoning and fire-roasted tomatoes, top with sour cream.
- I prefer frozen vegetables but you can use canned ones. If using fresh, be sure to blanch them first.
- If you want to increase the thickness of the soup, stir in a small amount of a cornstarch slurry. Go slow at first, as it will thicken fast.
Nutrition
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