No chopping or peeling needed for this busy day soup.
Prep this soup in the slow cooker.
Prepare and bring the soup to room temperature.
Credit:Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
Refrigerate in an airtight container, then reheat on the stovetop until hot throughout when ready to serve.
Freeze flat until solid.
Thaw overnight in the refrigerator and reheat on the stovetop until hot throughout before serving.
Credit:Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
pkg.dry onion soup mix
6cupsvegetable broth
2(14.5-oz.)
cansfire-roasted tomatoes
1(12-oz.)
Add beef and break up with the back of a spoon until browned, about 6 minutes.
Credit:Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
Add remaining ingredients, except pasta:
Add onion soup mix; stir to combine.
Add broth, tomatoes, and vegetables.
Stir to combine, and bring to a boil.
Credit:Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
Add pasta, and finish:
Add pasta; boil for 10 minutes.
Remove from heat and serve.
Thicken the soup by adding a cornstarch slurry.
Credit:Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
Thin it with water or broth.
Credit:Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
