The Best & Easiest Vegetable Soup Recipe

So many of these vegetable soup recipes are the same and this one is similar to the others I’ve tried as well. However, this one is my favorite. Even the kids asked for a second bowl. Let’s cut right to it with the recipe, shall we?

*Ingredients*

• 1 lb of ground beef
• 1 bag of frozen vegetables
• 2 cans of tomato soup
• 2 cans of diced tomatoes
• 1-2 cups of water
• 1 yellow onion
• 1 carton of beef stock
• salt and pepper to taste
• 1 tablespoon of garlic powder (more if needed)
• 1 tablespoon of onion powder (more if needed)
• 1 tablespoon of season all (more if needed)
• 1 tablespoon dried parsley
• 2-3 cups of cooked elbow cooked macaroni noodles
• 3 tablespoons of butter

*Directions*

*If you want to make this in the slow cooker, you can put all ingredients together for 8-9 hours on low (except the macaroni). Then add the cooked macaroni at the end just before serving.

1. In a stockpot, melt the butter and then add in the onions. Mix and let cook for just a couple minutes.
2. Add in the ground beef. You can drain it once it’s cooked but I usually don’t for this soup.
3. Add in the frozen vegetables and stir together.
4. Add ALL the other ingredients (EXCEPT the macaroni) and let the flavors combine. Stir occasionally and let it cook for 20 minutes or so or until it is beginning to boil.
5. Reduce the heat and let the soup simmer for 2-3 hours.
6. Cook the macaroni and add in the soup just before serving. Let the macaroni sit for just a few minutes.
7. Serve with shredded cheese (optional) on top of the soup and a yummy slice of garlic bread.

*As with most soups, it always tastes better the next day, and it’s ok to keep in the refrigerator for a few days.

You can find more of our favorite recipes HERE.

You can also find some of our favorite kitchen products & gadgets HERE.