Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 package dry onion soup mix
- 4 cups low-sodium beef broth
- 1 can no-salt-added diced tomatoes with juice (28 ounces)
- 1 12-ounce package frozen mixed vegetables
- 1 cup whole-wheat elbow macaroni
- Parmesan cheese grated, optional for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
- Stir in the dry onion soup mix, beef broth, and diced tomatoes with their juice. Bring the mixture to a boil.
- Add the frozen mixed vegetables and whole-wheat elbow macaroni to the pot. Reduce heat and simmer for 10 minutes or until the macaroni is tender.
- Serve the soup hot, with an option to sprinkle with grated Parmesan cheese if desired.