Venus de Milo Soup~A Vegetable Ground Beef Soup

A favorite vegetable and ground beef soup that is so easy to make and so delicious! Venus de Milo Soup orginated at a restaurant in southern Massachusetts and the recipe swept the country!

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Prep Time10

Cook Time25

Course: Lunch, Main Course

Cuisine: Italian

Servings: 8

Calories: 87

Ingredients

½ pound ground beef
1 can (15 ounces) stewed tomatoes or diced tomatoes
1 cup tomato sauce
1 can (15 ounces) mixed vegetables with the juice
1 pkg. (1.9 ounces) onion soup mix dry
4 cups water
2 teaspoons salt
½ pound pasta elbows

Instructions

FOR THE PASTA:
Fill a medium pan with about 12 cups of water and on the stove over high heat, bring the water to a boil. Add the 2 teaspoons of salt and the elbow pasta, stirring occasionally and cooking until the pasta is tender.
FOR THE SOUP BROTH:
While the pasta is cooking, sauté the ground beef in a large soup pot, chopping it into very small pieces until it is browned and cooked.
Remove the ground beef from the heat and drain the fat ( if you have any) in a colander.
Return the ground beef to the pan.
Add in the 4 cups of water, onion soup mix, stewed tomatoes, tomato sauce, and mixed vegetables. Also add the juice from the can of mixed vegetables.
Stir and bring the soup to a boil; reduce the heat to very low and let it simmer for 5-10 minutes.
Remove the soup from the heat.
Drain the pasta and add it to the soup pot.
Serve with grated Romano or Parmesan cheese.

EXTRA TIP:

VARIATION: Use your choice of vegetables or pasta in this soup! Typically it is with mixed vegetables and elbow pasta, but changing those up will not change the taste!

THIS LASTS IN THE REFRIGERATOR for a week. I don't freeze it because the pasta will turn to mush! But you can freeze it without the pasta, and then add the pasta in after you've defrosted it.

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