Old Fashioned Vegetable Soup with Ground Beef is a hearty, comforting dish that’s perfect for chilly nights or busy weeknights when you need something nourishing and satisfying. Packed with ground beef, mixed vegetables, and elbow macaroni, this soup is both flavorful and filling. It’s a one-pot wonder that brings back the cozy nostalgia of homemade meals without requiring hours in the kitchen. Whether you’re feeding a hungry family or prepping meals for the week, this old fashioned soup will quickly become a favorite in your home.
Why You’ll Love This Old Fashioned Vegetable Soup With Ground Beef
You’ll love this recipe for its simplicity, versatility, and deeply satisfying flavor. It’s budget-friendly, easy to customize with pantry staples, and comes together effortlessly in a crockpot or on the stovetop. The combination of savory ground beef, tender vegetables, and pasta makes each bite comforting and delicious. Plus, it’s a complete meal in a bowl!
Ingredients
- 1 pound ground beef
- 12 oz frozen mixed vegetables
- 1 (14 oz) can diced tomatoes, undrained
- 1 (32 oz) container beef broth
- Salt and pepper to taste
- 1 cup uncooked elbow macaroni noodles
Step-by-Step: How to Make Old Fashioned Vegetable Soup With Ground Beef
- Brown the beef: In a medium pan over medium heat, brown the ground beef until fully cooked. Drain the excess grease.
- Combine ingredients: In your crockpot, add the cooked ground beef, frozen mixed vegetables, undrained diced tomatoes, beef broth, and season with salt and pepper.
- Slow cook: Set the crockpot to cook on high for 4 hours or on low for 7 to 8 hours.
- Add pasta: About 30 minutes before serving, stir in the uncooked elbow macaroni noodles. Let them cook until tender.
- Serve: Once the noodles are fully cooked, stir the soup well and serve hot.
Helpful Tips
- For a thicker soup, stir in a can of tomato paste while the soup is cooking.
- Brown the beef in advance and freeze in batches to save time on busy days.
- Taste and adjust the seasoning before serving for the perfect flavor balance.
- If using fresh vegetables instead of frozen, chop them into bite-sized pieces and add at the beginning of cooking.
Substitutions And Variations
- Pasta alternatives: Swap elbow macaroni for rotini, shells, or even rice.
- Vegetables: Use canned vegetables, fresh seasonal veggies, or add greens like spinach in the last 10 minutes.
- Protein: Substitute ground beef with ground turkey, chicken, or plant-based meat for a leaner or vegetarian option.
- Spice it up: Add a dash of hot sauce or crushed red pepper flakes for heat.
Storage Instructions
- Refrigerator: Keep leftovers fresh by storing them in a sealed container in the fridge for up to four days.
- Freezer: Portion the soup into individual containers and freeze for as long as three months. When reheating, you may want to stir in a bit of broth or water if it has thickened.
- Reheating: Reheat on the stove or microwave until hot. Add a splash of broth or water if the soup thickens too much.
Nutritional Information
Per serving:
- Calories: 489
- Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 81mg
- Sodium: 1011mg
- Potassium: 695mg
- Carbohydrates: 38g
- Fiber: 5g
- Sugar: 1g
- Protein: 30g
- Vitamin A: 4319IU
- Vitamin C: 9mg
- Calcium: 64mg
- Iron: 4mg
Serving Suggestions
- Serve with warm crusty bread or cornbread for a complete meal.
- Pair with a crisp green salad for a lighter accompaniment.
- Top with shredded cheese or a dollop of sour cream for added richness.
- Serve in a bread bowl for a fun presentation.
Frequently Asked Questions About Old Fashioned Vegetable Soup With Ground Beef
Can I make this soup without a crockpot? Yes, you can make it on the stovetop. Combine all the ingredients in a large pot, bring to a simmer, and cook for about an hour until the flavors meld.
Do I need to thaw the frozen vegetables first? No, you can add them directly to the soup without thawing. They’ll cook perfectly during the soup’s simmering time.
Can I use fresh vegetables instead of frozen? Absolutely. Just be sure to cut them into small, uniform pieces so they cook evenly.
Can I freeze this soup with the pasta in it? Yes, though the pasta may become softer after freezing. If you prefer a firmer texture, consider freezing the soup without the pasta and adding it fresh when reheating.
Is this soup gluten-free? Not as written, because it contains elbow macaroni. You can easily make it gluten-free by using gluten-free pasta or omitting it entirely.
Conclusion
Thank you for stopping by and exploring this Old Fashioned Vegetable Soup with Ground Beef recipe. I truly enjoy making this dish for my family—it’s a simple yet satisfying meal that fills the house with mouthwatering aromas and the heart with comfort. Whether you’re cooking it low and slow in a crockpot or simmering it on the stovetop, it’s an easy recipe with rich, hearty flavor. I hope you find as much joy in serving this warm bowl of goodness as I do. Happy cooking, and thank you for being part of our food-loving community!
Old Fashioned Vegetable Soup With Ground Beef
- Prep Time: 10 minutes
- Cook Time: 4 hours (crockpot on high)
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
Description
A comforting and hearty one-pot soup made with ground beef, mixed vegetables, and macaroni. Cooked in a crockpot or stovetop, it’s perfect for busy nights or a cozy meal the whole family will love
Ingredients
1 pound ground beef
12 oz frozen mixed vegetables
1 (14 oz) can diced tomatoes, undrained
1 (32 oz) container beef broth
Salt and pepper, to taste
1 cup uncooked elbow macaroni noodles
Instructions
- Brown the beef: In a medium pan over medium heat, brown the ground beef until fully cooked. Drain the excess grease.
- Combine ingredients: In your crockpot, add the cooked ground beef, frozen mixed vegetables, undrained diced tomatoes, beef broth, and season with salt and pepper.
- Slow cook: Set the crockpot to cook on high for 4 hours or on low for 7 to 8 hours.
- Add pasta: About 30 minutes before serving, stir in the uncooked elbow macaroni noodles. Let them cook until tender.
- Serve: Once the noodles are fully cooked, stir the soup well and serve hot.
Notes
Add a can of tomato paste for a thicker broth.
To cook on the stovetop, combine ingredients in a large pot and simmer for about 1 hour.
Add fresh or canned vegetables if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 489
- Sugar: 1g
- Carbohydrates: 38g
- Protein: 30g
