Venus de Milo Soup
Elizabeth Cornell Chedid
Ingredients35 m servings 254
- Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes.
- Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.
- Cook's Note
- If you plan on using a slow cooker to prepare in advance, or you are not serving right away, you may want to cook orzo separately, adding to soup just prior to serving to prevent pasta from getting too soft.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 254 calories; 7.8 32.5 16.3 36 805 Full nutrition
ReviewsRead all reviews 22
I worked at the Venus for years. You forgot three important parts, the mushrooms, the grated Parmesan Romano and the bread for dipping!!!!!
This was simply the best soup I have had in awhile. Really amazing and filling. My whole family loved it!
This went over very well with my family, even the picky eaters. Added oregano, red pepper flakes, sage, basil, and parsley. Upped bouillon to 3 cubes and garlic to 3 tsp. This makes a LOT of ...
amazing soup, don't forget mushrooms and parmesian cheese! I also put in two tablespoons of worsterchire about five minutes before turning off the heat! ;) my family lives off of these great foo...
This soup was wonderful! Easy to make, economical and the whole family loved it! I subbed beef broth for the water and bouillon, but otherwise followed the recipe. Thanks so much for sharing ...
I loved this recipe. I am from Massachusetts and we used to have this frequently. It is very filling and is absolutely delicious. It goes great with some crusty Italian bread. Use any small past...
I am originally from New England, and remember attending the Venus de Milo for functions years ago. This soup was legendary in the area, and very much requested. You won't regret making it at ...