Go Back
+ servings
close up image of a white bowl filled with busy day soup with a spoon in it
Print Recipe
No ratings yet

Busy Day Soup

This Busy Day Soup is simple to make with common pantry staples. Plus, the entire family loves this comforting recipe.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Soup
Cuisine: American
Servings: 6 Servings
Calories: 222kcal
Author: Wendy

Equipment

  • dutch oven or large pot

Ingredients

  • 1 pound lean ground beef
  • 1 packet onion soup mix
  • 5 to 6 cups water divided
  • 28 ounces can petite diced tomatoes
  • 2 cups frozen mixed vegetables
  • 1 cup uncooked ditalini pasta or any small pasta or rice

Instructions

  • In a large dutch oven or stockpot over medium-high heat, brown the ground beef, crumbling as it cooks. Drain the meat well and then return it to the pot.
  • To the pot, add the onion soup mix, 5 cups of water, and the canned tomatoes. Bring the soup to a boil, reduce the heat, and simmer on medium low for 1 hour.
  • Stir the mixed vegetables and pasta (or rice) into the soup. Add the remaining cup of water if desired. Cook for an additional 15 minutes or until the vegetables and pasta are tender.

Notes

  • If you don't have any ditalini pasta, you can use elbows or any other small pasta shape that you have on hand.
  • There are so many different things that you can add to this recipe, you can add garlic powder, onion powder, black pepper or some crushed red pepper flakes if you want to increase the flavor.
  • Instead of water you can use beef broth or beef stock to add richness to the broth.
  • Canned vegetables can be swapped out for the frozen veggies, just make sure that you drain them first.
  • If you want to add more protein, you can add some drained and rinsed beans. Kidney beans or great northern beans will work great in this busy day soup.
Storage - This soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheating - Reheat the soup on the stovetop on medium heat or in the microwave for 1 -2 minutes until hot.
Freezing - If you plan to turn this soup into a freezer meal, follow steps 1 and 2. And, then cool the soup completely. Once cooled freeze in a freeze-safe container.
Thawing - Thaw in the fridge overnight, and then add the vegetables and pasta.

Nutrition

Serving: 1Serving | Calories: 222kcal | Carbohydrates: 25g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 277mg | Potassium: 801mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3365IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 4mg