Ingredients
- 1 tbsp olive oil
- 1 lb 80/20 ground beef
- 1 oz package dry onion soup mix
- 4 cups low sodium beef broth
- 1 can (28 oz) diced tomatoes
- 1 frozen mixed vegetables
- 1 cup dried elbow macaroni
- parmesan cheese
Steps
- Heat olive oil in a large soup pot over medium heat, then brown the ground beef for 8 minutes until it reaches 160 F.
- Stir in the onion soup mix, beef broth, diced tomatoes, and frozen mixed vegetables.
- Bring the soup to a boil, then reduce the heat and simmer uncovered for 15 minutes.
- Stir in the macaroni and simmer for 8 minutes, or until tender.
- Ladle the soup into bowls and sprinkle with Parmesan cheese.
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