Venus de Milo soup is a beloved New England classic, originating from the famous Venus de Milo banquet hall in Massachusetts. This hearty, flavorful soup combines ground beef, vegetables, pasta, and a rich tomato broth, making it a comforting dish for any occasion. It’s simple to prepare and perfect for feeding a crowd or enjoying as a cozy weeknight meal. The combination of tender meat, soft vegetables, and pasta creates a wonderfully balanced soup that will warm you from the inside out.
Venus de Milo Soup Recipe
Ingredients:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 6 cups beef broth
- 1 cup frozen mixed vegetables (carrots, peas, corn, etc.)
- 1 cup small pasta (such as orzo or ditalini)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 2-3 minutes.
- Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and fully cooked through. Drain any excess fat.
- Stir in the diced tomatoes, tomato sauce, and beef broth. Add the dried basil, oregano, salt, and pepper. Bring the soup to a simmer.
- Once simmering, add the frozen mixed vegetables and pasta. Stir to combine.
- Cook the soup for 10-12 minutes, or until the pasta is tender and the vegetables are cooked through.
- Taste and adjust seasoning if needed, then ladle the soup into bowls and serve hot.
Venus de Milo soup is best enjoyed with a side of crusty bread or crackers, making it a delicious and comforting meal for any time of year.
