Beef and Macaroni Soup
A warm, satisfying soup that brings comfort in every spoonful, featuring tender ground beef, elbow macaroni, and a medley of vegetables in a flavorful tomato-infused broth.
Ingredients
- 1½ cups uncooked elbow macaroni
- ½ cup diced onion
- 14 ounces canned diced tomatoes with juices 1 can
- ½ teaspoon dried oregano
- 1½ cups frozen mixed vegetables
- 6 cups beef broth
- 1 teaspoon Worcestershire sauce
- 2 tablespoons tomato paste
- ½ teaspoon dried basil
- 1 pound lean ground beef
Instructions
- In a large stockpot, sauté the ground beef together with the diced onion over medium heat until the meat is thoroughly browned and no pink remains; drain any rendered fat.
- Pour in the beef broth, then incorporate the canned diced tomatoes along with their juices, the tomato paste, Worcestershire sauce, dried basil, and oregano. Raise the heat and bring the mixture to a rolling boil, then reduce the heat and let it simmer for 5 minutes.
- Add the elbow macaroni and the frozen vegetable mix to the pot; continue simmering for another 8 minutes, or until the pasta reaches a tender consistency. Season with salt and freshly ground black pepper to your preference.
- Serve immediately, optionally garnished with shredded cheese.
Notes
For those using fresh vegetables, introduce them prior to adding the pasta to allow ample time for softening.
If you plan to store leftovers, cook the pasta separately and combine only when serving, as the macaroni can absorb excessive broth and become overly soft.
Adapt the flavor by incorporating seasonings such as taco spice blend, and enhance with toppings like sliced jalapeños, avocado, or a spoonful of sour cream for a southwestern flair.
To prepare a vegetarian version, substitute the ground beef with alternatives such as black beans, pinto beans, or black-eyed peas.
For freezer storage, exclude the pasta and add it freshly when reheating for optimal texture.
If you plan to store leftovers, cook the pasta separately and combine only when serving, as the macaroni can absorb excessive broth and become overly soft.
Adapt the flavor by incorporating seasonings such as taco spice blend, and enhance with toppings like sliced jalapeños, avocado, or a spoonful of sour cream for a southwestern flair.
To prepare a vegetarian version, substitute the ground beef with alternatives such as black beans, pinto beans, or black-eyed peas.
For freezer storage, exclude the pasta and add it freshly when reheating for optimal texture.