This busy day soup is the ultimate dump-and-simmer dinner. You get ground beef, macaroni and plenty of veggies in a rich tomato broth, all ready in about 30 minutes with zero chopping.
And if you love easy ground beef soups, try my Hamburger Minestrone Soup or this cozy Cheeseburger Macaroni Soup next!
Ok, so this is a super lazy soup, the kind that you want on a super busy day, hence the name.
There's a packet of onion soup mix in this recipe, and I won't be apologizing for it. That little packet does the job of an onion, a spice rack and a long simmer, all without you ever picking up a knife.
This is the soup that lived in every spiral-bound cookbook of our childhoods for a reason. Depending on whose Nana wrote the recipe card, you might know it as hamburger vegetable soup, but the idea is the same. Everything goes right in the pot, everything simmers, and everyone eats.
I did sneak in three tiny upgrades: beef stock instead of water, tomato paste browned right into the beef and a splash of balsamic at the end. The result tastes as if it bubbled away all afternoon. Nobody will actually believe it only took half an hour.
Why you'll love this busy day soup
- The onion soup mix and frozen veggies mean there's zero chopping.
- Everything cooks in one pot in about 30 minutes.
- It's super comforting and great for meal prep, too.
What you'll need
- Ground beef - Lean ground beef keeps the broth from turning greasy, but a fattier blend works too if you drain it well.
- Tomato paste - Browning it with the beef gives the broth a deep, rich base.
- Onion soup mix - The backbone of the soup. One packet replaces the onion and most of the seasoning in one go.
- Chopped tomatoes - Canned diced tomatoes go in with all their juices for extra flavor.
- Beef stock - This is my big upgrade over the water most recipes call for. Go low-sodium since the soup mix brings plenty of salt.
- Frozen mixed vegetables - The classic pea, carrot, corn and green bean mix goes in straight from the freezer.
- Macaroni - Elbow macaroni is traditional, but any small pasta shape works.
- Balsamic vinegar - My secret weapon. Just a splash makes the whole pot taste slow-simmered.
Pro tip
Stir the balsamic vinegar in at the very end, off the heat, for an acidic touch that really makes the whole pot taste special.
How to make busy day soup
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Heat the olive oil in a large pot or Dutch oven over medium-high heat and brown the ground beef for 5-6 minutes, breaking it up as it cooks. Stir in the tomato paste and cook for another minute until it darkens slightly.
Add the onion soup mix, chopped tomatoes and beef stock. Stir well and bring everything to a boil.
Stir in the macaroni and frozen vegetables, then reduce the heat and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.
Take the pot off the heat, stir in the balsamic vinegar and season with salt and pepper. Serve hot with a sprinkle of fresh parsley if you like.
Substitutions and variations
- Swap the ground beef for ground turkey or chicken for a lighter version.
- Any small pasta shape works here; shells, ditalini or broken-up spaghetti are all great.
- Use whatever frozen blend you have; it really works with anything.
- To make it in the crock pot, brown the beef first, add everything except the pasta and cook on low for 6 hours, then stir in the macaroni for the last 30 minutes.
Helpful tips
- Hold off on the salt until the very end. Between the soup mix and the stock, the pot may not need any at all.
- Keep the soup at a gentle simmer once the pasta goes in and give it a stir to prevent the pasta from sticking to the bottom.
- If you know you'll have leftovers, cook the macaroni just shy of tender because it keeps soaking up broth as it sits.
What to serve with busy day soup
- Crusty bread or a warm baguette for dunking is always the right answer.
- A slice of my Easy Cheesy Cornbread turns this into a proper spread.
- A gooey grilled cheese makes it a full-on nostalgic dinner.
Leftovers and storage
- Store the cooled soup in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in the microwave with a splash of stock or water, since the pasta soaks up broth as it sits.
- Freeze for up to 3 months, ideally without the pasta, then cook fresh macaroni when reheating. Thaw overnight in the fridge.
More recipes you'll love
If you've tried this busy day soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And if you're looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!
Busy Day Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 2 tablespoons tomato paste
- 1 packet onion soup mix
- 2 cans (14 oz / 400g) chopped tomatoes
- 4 cups beef stock
- 1 ½ cup frozen mixed vegetables
- 1 cup macaroni
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it up with a spoon, until browned. Drain any excess fat if needed.1 tablespoon olive oil1 lb ground beef
- Stir in the tomato paste and cook for 1 minute until it darkens slightly.2 tablespoons tomato paste
- Add the onion soup mix and stir well to combine, then add chopped tomatoes and beef stock. Stir well and bring to a boil.1 packet onion soup mix2 cans (14 oz / 400g) chopped tomatoes4 cups beef stock
- Stir in the frozen mixed vegetables and macaroni. Reduce the heat and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.1 ½ cup frozen mixed vegetables1 cup macaroni
- Take the pot off the heat and stir in the balsamic vinegar. Season with salt and freshly ground black pepper to taste and serve hot.1 tablespoon balsamic vinegarSalt and freshly ground black pepper to taste
Notes
- Hold the salt until the end, since the onion soup mix and stock are already salty.
- The soup thickens as it sits, so add a splash of stock or water when reheating leftovers.
Leave a Reply