Quick-Boil Beef & Macaroni Soup
2min
10min
2
765
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Chef's Note
This recipe is incredibly fast because it utilizes the seasoned ground beef and onions you already cooked on Day 1. It delivers a rich, comforting, homestyle flavor in just ten minutes!
Tags
Ingredients
1 lb leftover cooked ground beef and onion mixture
1.5 cup elbow noodles
2 tbsp beef bouillon powder
1 cup frozen mixed vegetables
Instructions
- 1
In a medium pot, bring 4 cups of water to a rolling boil over high heat.
- 2
Stir in 2 tbsp beef bouillon powder until completely dissolved to create a rich, savory broth.
- 3
Add 1.5 cups dry elbow noodles and 1 cup frozen mixed vegetables to the boiling broth. Reduce the heat slightly to medium to maintain a steady boil and cook for 8 minutes, stirring occasionally to prevent the noodles from sticking.
- 4
Gently stir in 1 lb of leftover cooked ground beef and onion mixture (reserved from Day 1). Cook for an additional 2 minutes, stirring occasionally, until the beef is thoroughly heated through and the noodles are tender.
- 5
Remove the pot from the heat and ladle the hot soup evenly into two bowls to serve.
Nutrition Information (per serving)
765
57g
68g
29g
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