This hearty Easy Beef Vegetable Soup is the ultimate comfort food. It tastes like it was simmered on the stove for hours but is ready in just 30-minutes. Ground beef is simmered with macaroni noodles, peas, carrots, onions, celery and beans in tomato-vegetable juice cocktail to create this quick and easy soup.
1cupuncooked pasta noodles, like elbows, alphabet, or ditalini
1/2cuppeas, frozen
Salt and pepper, to taste
For the Garnish:
Grated or shredded Parmesan cheese
Freshly torn flat-leaf parsley or basil
Instructions
Heat a large nonstick soup pot or Dutch oven over medium heat until hot. Add Ground Beef; cook 5 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Season with salt and pepper to taste.
Add celery, onions, and carrots; saute for about 3 minutes.
Add tomato juice, drained and rinsed beans, diced tomatoes, peas, and pasta; cover and bring to a boil then reduce heat and simmer until the pasta is to your desired tenderness. Add more vegetable juice or water to thin out the broth as desired. Taste and re-season with salt and pepper, as needed.
Garnish with cheese, if desired and fresh parsley or basil.
Notes
Draining and rinsing beans removes about 70% of the salt used in packaging. This is better for you and allows you to control the salt in this dish.