Ingredients
Method
- Heat vegetable oil in a soup pot or Dutch oven over medium-low heat.
- Add the beef and cook until browned and no longer pink.
- Add the beef broth, frozen vegetable blend, V8 juice, elbow macaroni, and seasonings.
- Bring the mixture to a simmer and cook for 45 minutes.
- Serve with crackers or a sandwich, if you like.
Nutrition
Notes
Ingredient Swap: I often use ground turkey or Italian sausage instead of beef for a different flavor profile, and it works just as well.
Storage Tip: This soup keeps beautifully in the fridge for up to 4 days, and I find the flavors meld and improve overnight.
Make-
Ahead Advice: You can brown the meat a day in advance and store it in the fridge to cut down on prep time when you're ready to cook.
Common Mistake: Don't skip browning the meat.
I've tried rushing this step before, and it really makes a difference in building a deeper, richer soup base.
Serving Suggestion: I love topping my bowl with a sprinkle of freshly grated Parmesan cheese and a side of crusty garlic bread for dipping.
Pasta Note: If you plan on having leftovers, cook the elbow macaroni separately and add it to each bowl.
This prevents it from becoming too soft and mushy in the stored soup.
Equipment Alternative: A slow cooker is perfect for this.
I just brown the meat first, then add everything and cook on low for 6-7 hours.