Description
Hearty and flavorful Beef and Macaroni Soup featuring ground beef, fresh tomatoes, and a medley of vegetables simmered with elbow pasta in a rich beef broth, perfect for a comforting meal.
Ingredients
Scale
Main Ingredients
- 1 pound prime ground beef
- 1/2 cup finely chopped red onion
- 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
- 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, cook the ground beef and finely chopped red onion together until the beef is fully cooked and the onion is softened, about 5-7 minutes. Drain any excess fat from the pot to keep the soup light.
- Add Broth and Flavorings: Pour in the rich beef stock, then add the fresh chopped tomatoes, sundried tomato puree, Worcestershire sauce, crushed oregano, and dried basil. Stir everything well to combine and bring the mixture to a gentle simmer.
- Cook Pasta and Vegetables: Add the uncooked elbow pasta and frozen mixed vegetables to the pot. Stir to evenly distribute the ingredients. Cover the pot and let it simmer for 10-12 minutes, or until the pasta turns tender and the vegetables are heated through.
- Season and Serve: Taste the soup and adjust the seasoning as needed. Serve the soup hot, optionally garnished with fresh herbs or grated cheese for extra flavor and presentation.
Notes
- For a richer flavor, you can add a splash of red wine when simmering the tomatoes and beef stock.
- Use gluten-free pasta to make this recipe gluten free if desired.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.
- Fresh herbs like parsley or basil make excellent garnishes to brighten the soup.
