Venus de Milo Soup
Made with hamburger, veggies, tomatoes, and orzo pasta, this reader-submitted Venus de Milo soup recipe is super easy and can feed the whole family.
By Yankee Magazine|Nov 02 2021|
Venus de Milo Soup
Photo Credit: Aimee TuckerThis reader-submitted recipe for Venus de Milo soup was inspired by a similar dish served at the Swansea, Massachusetts, banquet facility and restaurant by the same name. The reader said it was is “so easy and so good, I’ve yet to meet someone who doesn’t like it!” Our testers agreed.
See More:
Best Winter Soups, Stews & Chowders | 12 Warming Recipes
Ham Lentil Soup
Turkey and Wild Rice Soup
Yield:
6 to 8 servings
Ingredients
1½ pounds ground beef (or turkey)
1 envelope onion soup mix
1 16-ounce can diced tomatoes
1 16-ounce bag frozen mixed vegetables
3 15- or 16-ounce cans beef broth
⅔ cup uncooked orzo
Instructions
In a large Dutch oven over medium heat, brown the beef until no longer pink. Once the beef is browned, drain off as much fat as possible.
Add the soup mix, diced tomatoes, frozen vegetables, and beef broth. Bring to a boil, then reduce to a simmer for 10 minutes.
Add the orzo and continue to simmer for an additional 8 minutes, or until orzo is done. Serve hot with crusty bread and butter.
I received this recipe 35 years ago, made it many times, and lost the recipe. Yeah for Google. I knew you would have it. It originally called for a can of veg-all which really has no nutrition. Frozen is much better. This is real comfort food!!!!
Very good soup.
I looove one-pot soups and grew up on this stuff. I find this to be extremely similar to that famous local restaurant’s soup. I did find I had to add quite a bit more broth to it, but that’s person, as I like a more brothy soup. And another half a pkg of onion soup mix because of the additional volume. Sooo good, satisfying, yummy. Eat. repeat.
I have been making this soup for years. I also add celery and onions that I boil until tender. I use any type of pasta that is handy. Great recipie that you can “fiddle” with to make it your own.
Instead of onion soup mix (too salty), I use Progresso French Onion soup.
I’m guessing fresh chopped sauteed onions or even onion powder could be used for the onion flavor, it would skip the salt that is in so many of the packaged soups. Check out the labels, it is surprising, how much salt is in both packaged soup mix and canned soup. Now a days many regular grocery stores offer low-salt or no-salt chicken or beef broth or stock for purchase. Also, there is no-salt boullion available. I add this with some extra water to increase the flavor of the soups I make. Less salt tastes just as good, if not better as it tastes like food rather then salt. I make a soup very similar to this. Love the name and if I were ever in Swansea I would love to stop by the Venus de Milo and try theirs.
(I’ve found I can have a bit of salt in my diet as I limit it as much as possible when cooking at home.)
Venus de Milo Soup – By tradition which has been likely been maintained, the Venus de Milo restaurant prepares quarts of Venus de Milo soup every Saturday (I think). It is mostly seniors who line up to buy it. It’s relatively inexpensive and good nutrition for those who don’t want to cook.
Is there no added liquid ? Seems to need it.
It calls for beef broth,
The original recipe also called for “hot, wet pepper” which meant hot crushed peppers in brine. Pastene makes them. My mom made this for years and we all loved it.
Have made this for years and live near Venus. I add frozen veggies over Veg All which I had used for years. It also helps to soak the orzo in water then add to the soup at the end then turn off the heat and let it continue to cook The orzo always stuck to the bottom of the pan time after time. After doing this it never happened again.
I made it for years..from MA…I lost recipe when we moved…when I made it we cooked onion, celery in water, added bouillon, tomatoes, veggies, orzo etc…then we pinched hamburger and dropped in boiling soup..cannot find the version anywhere and it was better than the cooking the hamburg first..anyone have it???
Lora
I believe I have the recipe you are looking for. I can email you the recipe if you provide your email address.
Raeanne, I would also like a copy of your version of Venus soup.
Thanks so much, Lea
I would love to have this version of the recipe too if you don’t mind sending it to me as well. Thank you!!
My Grandmother made her version of this soup using the dropped ground beef method. I also would love to have this version of the recipe. Thanks
Raeanne, Could I have the Venus de Milo soup recipe that you have? My mother-in-law passed away and I can’t find the recipe. Thank you..Mary
May I have your version of the Venus DeMilo soup. Thank you so much and have a Happy Thanksgiving
I have never heard of the drop Hamburg method. Could you forward the recipe that uses that method? Thank you in advance!
Any chance that you can forward the original recipe (dropping in the ground beef) to me as well? Thank you
Raeanne, might I get a copy. Thank you
Would also love copy. Thanks!
I would love it if you could send me a copy of your recipe. Thanks, Pat
I would love this recipe. Thank you for sharing.
Hi Lori,
My version uses 2 cans of Italian stewed tomatoes instead of diced tomatoes. Adds lots of nice spices! I also toss in 16 oz of tomato sauce. This recipe is very forgiving: you can add what you like and leave out what you don’t like. Oh, and it freezes very well too.
Hi Lori did you get the Venus soup with dropped beef? Can you send to me? thanks
…don’t forget to add a sprinkle some parm cheese 😉
I JUST made VdeM Soup yesterday! My very old recipe calls for the Veg-All canned veggies, but I used frozen mixed yet again. Still delicious every time.
Mary. Could u post your recipe here? The one with veg all
I always add Dumplings at the end and they seem to go well toward making it a whole meal.
I am thinking chicken broth may be good if using turkey?
ive had a recipe for this soup for over thirtyfive years. mine calls for the addition of a 28oz. can of baked beans. LUSCIOUS!!!!
Tried it both ways with or W/O Baked beans. Corinne I have to agree just absolutely delicious….East Haven CT
My mom made this soup with real onions and celery. We call it Grandma soup and it’s a family tradition
Would love a copy of the (dropped) burger variety too.
Raeanne, I too would appreciate a copy of your method for this recipe. Thanks.
Raeanne, may I also have a copy of your version of the Venus soup! Terrific soup! Warms the winter body! Thank you in advance!
I would like to use Farro instead of orzo, but farro requires long cooking time.
I ended up using ground turkey, Golden onion soup mix, gumbo soup vegetables, chicken broth and farro. Entirely different from the original but delicious!
can you send me the original recipe for Venus De Milo soup using the dropped hamburg method in the soup. Thanks Vivian
I would love the original recipe for the Venus De Milo using the drop Hamburg.
Could you also email me a copy of the soup recipe? That would be absolutely wonderful. Bisbano1@aol.com. Thank you.
I have had this soup at the Venus de Milo restaurant and it was incredible. After our event, we were able to purchase the soup to take home. Just as good at home.
This is an easy wonderful soup that always brings raves! I add real onion, Lima’s, kale and rinsed black beans
Raeanne, I would love your drop hamburger recipe, I love in VA now and am missing being able to go down the street to get some. My grandma used to make this for Sunday dinners and she’s passed on and her version with it….thanks and have a great day
Sorry for this bad news for those of you that haven’t heard, Venus closed about a month ago. I live right around the corner from them and I was so sad to hear this. They will be missed for sure.
Venus is still open for takeout on weekends for most faves..or The Warf in Warren RI still offers popular menu items such as the baked stuffed lobster.
Thanks for that info! Didn’t realize the The Warf Tavern was serving their popular menu items!
Happy to tell you they are still open but only 10 to 7 Friday Saturday and Sunday with a take out only menu . The same great chefs and the same great waitress turned Take out Person to take your order .
I have been making a similar recipe for a few years. 1 lb hamburger, 1 can diced tomatoes, 1 lb. of frozen mixed vegetables, 1/2 to 1 jar tomato sauce (various flavors). I make it in the microwave cooking it until hamburg is cooked, drain any grease, add rest of ingredients & cook until done, i.e. staying hot. I call it Hamburger Soup. I might try it with the extra ingredients in your recipe.
My mother gave me this recipe over 40 years ago; it’s always been a winter favorite served with Portuguese “pops” (crusty rolls). I’m adapting it for my slow cooker. BTW, Emeril Lagasse worked at the Venus de Milo in Swansea when he was in high school.
My Mom passed her version to me over 40 years ago. We always use V-8 (used to come in cans) now depending how much I’m makings I use 1 bottle with fiber. Also we like to add some Worchester sauce to taste. Yummy.
Do you have this recipe? I would love to have a copy of it using the V-8 juice? If you do, can you email me? Bisbano1@aol.com. Thank you.
Found a very similar recipe on WW site many many years ago. Hamburger, onion soup mix, brown sugar, diced tomatoes, frozen veggies and water. Calls for hand full of pasta but I use barley!! My family could eat it daily. Going to try orzo but would love to know the “dropped hamburger “ method please!!!
Been making this for a little over 25yrs live approx 30mi from the restaurant my entire life. I’ve never used envelope soup can always also never chicken broth.Ive always kept even amts of beef and tomato for the base,in summer fresh veggies off season,can veggies french style green beans I don’t do frozen vegetables I hate peas! I add mushrooms again I make sure I use the same amount of ounces of ingredients I add black pepper and garlic oops I forgot to mention all veggies are sodium FREE as is beef BROTH I add spring water to the beef BROTH also and pass out quarts to my son’s & Grandkids. PS. Best combo some nice fresh bakery bread & butter bon Appétit
Venus de milo closed New Years Day. That was the last day for takeout . Local newspaper says it is up for sale.
I’ve had the soup and thought it was delicious. I made it today and did not enjoy it at all.
JUST WONDERING since the B & M FACTORY CLOSED IN PORTLAND MAINE will anyone pick-up the ball and make canned brown bread really miss the product.
Try this…https://bgfoods.com/locate/
Basically same except use ground Italian sausage, real onions and mushrooms.
Years ago I knew a woman who was related to the Venus owners. She said they used the roasted bones form their prime rib to make the beef stock I’ve used them too, after a holiday roast to make a stock that I freeze and if I have leftover beef I cut up and freeze to use instead of hamburg…Tremendous difference when the beef ‘broth’ is homemade…