Description
A hearty and comforting Beef and Macaroni Soup featuring ground beef, tender elbow pasta, mixed vegetables, and a flavorful beef tomato broth, perfect for a satisfying family meal.
Ingredients
Scale
Meat and Aromatics
- 1 pound prime ground beef
- 1/2 cup finely chopped red onion
Broth and Seasonings
- 6 cups rich beef stock
- 14 ounces fresh chopped tomatoes
- 2 tablespoons sundried tomato puree
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed oregano
- 1/2 teaspoon dried basil
Pasta and Vegetables
- 1 1/2 cups uncooked elbow pasta
- 1 1/2 cups frozen mixed vegetables (such as peas, carrots, and corn)
Instructions
- Brown the Beef and Onion: In a large pot over medium heat, brown the ground beef and finely chopped red onion until the beef is cooked through and the onion is softened, about 5-7 minutes. Drain any excess fat to reduce greasiness in the soup.
- Add Broth and Seasonings: Pour in the rich beef stock, fresh chopped tomatoes, sundried tomato puree, Worcestershire sauce, crushed oregano, and dried basil. Stir the mixture well to combine all flavors and bring the pot to a gentle simmer.
- Cook Pasta and Vegetables: Add the uncooked elbow pasta along with the frozen mixed vegetables to the simmering soup. Stir to integrate, cover the pot, and let it simmer for 10-12 minutes, or until the pasta is tender and the vegetables are thoroughly heated through.
- Final Taste and Serve: Taste the soup and adjust the seasoning to your preference. Serve the soup hot. Optionally, garnish with fresh herbs or sprinkle grated cheese over individual servings for extra flavor and presentation.
Notes
- To reduce cooking time, use quick-cooking pasta varieties.
- For a thicker soup, cook uncovered for the last few minutes to reduce liquid.
- Frozen mixed vegetables can be substituted with fresh chopped vegetables.
- Leftovers store well in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave to avoid overcooking pasta.
