Venus de Milo Soup

Venus de Milo Soup

Elizabeth Cornell Chedid

"This my version of a popular soup served at a well-known banquet facility in southeastern Massachusetts. It is simple to prepare using common ingredients you may already have on hand in your pantry and freezer. Feel free to vary the basic recipe with in-season fresh veggies and low-fat turkey or veggie-soy burger for the ground beef."
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Ingredients

35 m servings 254 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 17
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Much better the next day!

This was simply the best soup I have had in awhile. Really amazing and filling. My whole family loved it!

I worked at the Venus for years. You forgot three important parts, the mushrooms, the grated Parmesan Romano and the bread for dipping!!!!!

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 ...

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...

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 ...

My entire family loves this soup. I have made it a few times and followed the recipe to a tee. It tastes just like Venus.

At first I thought I added too much water...definitely thickened up after cooking. I did use ground chicken instead of beef. I very much enjoyed this soup, especially with a liberal dose of red ...

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