I seem to come down with a horrific sinus infection every year when pollen season hits, and it is in full force right now here on the coast of NC. Homemade soup is so comforting to me, especially when I’m under the weather. I don’t want to spend an eternity in the kitchen while feeling bad (who does?), so I made this 30-Minute Hamburger Minestrone Soup and was able to enjoy a hearty homemade soup without a lot of hassle.

Hamburger Minestrone Soup

This recipe uses a package of frozen mixed vegetables. I always try to keep a few packs in my freezer (thank goodness!). I did NOT feel like doing a lot of peeling, slicing and chopping so this soup was the perfect homemade comfort food.

All there is to this recipe is browning some ground beef with onions and throwing everything in a pot to simmer. DONE. This makes a huge pot and filled up my dutch oven well over 2/3 full!

I so much enjoy cooking and being in the kitchen, but it was SO NICE to smell a big pot of homemade soup simmering without having to put a lot of effort into it. The leftovers are even better!

30-Minute Hamburger Minestrone Soup

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 6 servings (approximately 3 quarts) 1x

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Ingredients

1 cup uncooked small elbow macaroni (or other small shell pasta)
1 pound lean ground beef
1 cup chopped yellow onion
1 (32-ounce) carton beef broth
1 (16-ounce) package frozen mixed vegetables
1 (16-ounce) can dark red kidney beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
2–1/2 teaspoons Italian seasoning
1 bay leaf
Salt and pepper, to taste

Instructions

Cook pasta according to package directions. While pasta is cooking, cook beef and onions in a dutch oven or large saucepan over medium-high heat, stirring constantly, until beef is browned and no longer pink. Crumble beef while cooking with a wooden spoon or spatula. Drain off grease in a colander and return to dutch oven or saucepan.
Add remaining ingredients and stir well to combine. Bring to a boil. Reduce heat to maintain a gentle simmer and simmer uncovered for 15 minutes, or until vegetables are tender.
Drain cooked pasta and add to soup. Stir well to combine and cook until heated through. Remove and discard bay leaf before serving.

Notes

Adapted from Taste of Home

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Comments

Valerie | From Valerie's Kitchen says
March 21, 2016 at 2:08 pm

I LOVE a cozy bowl of minestrone any time of year! This looks fabulous, Amy 🙂 Just love how quick and easy it is.

- Amy @ The Blond Cook says
  March 24, 2016 at 12:57 pm
  
  Thanks so much, Valerie… I ate on it for days! 🙂
  
John G says
September 28, 2016 at 5:26 am

I substituted bulk hot Italian sausage for the ground beef; added an 8oz. can of mushrooms (drained); and instead of cooking the macaroni separately, added the uncooked macaroni when the pot came to the boil.

- Amy @ The Blond Cook says
  September 28, 2016 at 7:34 am
  
  That sounds delicious, John! Hope you enjoyed it! 🙂
  
  - John G says
    October 4, 2016 at 7:29 am
    
    Love it! Still have leftovers. Oh, one thing I forgot, I used 3 x 14.5 oz. cans of broth because I was cooking the macaroni in the soup, instead of pre-cooking it.
    
Deb says
September 18, 2018 at 5:32 pm

I. Made this and love it. Added garlic when I saluted the onions. Otherwise, made exactly as written. Yummmmm

- Amy @ The Blond Cook says
  September 19, 2018 at 8:39 am
  
  Thank you, Deb! It’s one of my favorite soups to make in a hurry! 🙂

30-Minute Hamburger Minestrone Soup

Hamburger Minestrone Soup