If you’re looking for a warm and satisfying soup that will please the whole family, you’ve come to the right place. The combination of beef and pasta in a rich tomato broth is simply irresistible. Whether you’re enjoying it for lunch or dinner, this Beef and Macaroni Soup is sure to become a family favorite.
Kitchen Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (28 oz) can diced tomatoes
- 1 cup tomato sauce
- 1 cup water
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups elbow macaroni, uncooked
- 1 cup frozen mixed vegetables (optional)
- Grated Parmesan cheese for serving (optional)
- In a large pot, brown the ground beef over medium heat, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Cook for about 5 minutes, until the onion is translucent and the garlic is fragrant.
- Stir in the beef broth, diced tomatoes (with their juice), tomato sauce, water, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
- Add the uncooked elbow macaroni to the pot, stirring to combine. Continue to simmer for an additional 10-12 minutes, or until the macaroni is tender.
- If using frozen mixed vegetables, add them to the pot during the last 5 minutes of cooking.
- Taste the soup and adjust seasoning if necessary.
- Serve the soup hot, garnished with grated Parmesan cheese if desired.
Beef and Macaroni Soup
Beef and Macaroni Soup is a comforting, hearty dish that features tender beef, savory tomatoes, and perfectly cooked macaroni all simmered together to create a flavorful, filling soup. This easy-to-prepare dish is an ideal weeknight meal.
Ingredients
- 1 lb ground beef
- 1 onion diced
- 2 cloves garlic minced
- 4 cups beef broth
- 1 can diced tomatoes 28 oz, with their juice
- 1 cup tomato sauce
- 1 cup water
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups elbow macaroni uncooked
- 1 cup frozen mixed vegetables optional
- Grated Parmesan cheese for serving, optional
Instructions
- In a large pot, brown the ground beef over medium heat, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Cook for about 5 minutes, until the onion is translucent and the garlic is fragrant.
- Stir in the beef broth, diced tomatoes (with their juice), tomato sauce, water, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
- Add the uncooked elbow macaroni to the pot, stirring to combine. Continue to simmer for an additional 10-12 minutes, or until the macaroni is tender.
- If using frozen mixed vegetables, add them to the pot during the last 5 minutes of cooking.
- Taste the soup and adjust seasoning if necessary.
- Serve the soup hot, garnished with grated Parmesan cheese if desired.
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