Description
This Beef and Macaroni Soup is a hearty, comforting dish that combines seasoned ground beef, tender elbow macaroni, and mixed vegetables in a flavorful tomato and beef broth base. Perfect for a family meal, this soup offers a warm, filling option that’s easy to prepare and packed with savory goodness.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Spices and Seasonings
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce
Tomato and Broth
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups beef broth
Pasta and Vegetables
- 1 cup elbow macaroni (uncooked)
- 1 cup mixed vegetables (frozen or fresh)
Garnish
- Chopped parsley (optional)
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 5 to 7 minutes, breaking it up as it cooks. Drain excess fat if needed.
- Sauté Aromatics: Add diced onion to the pot and cook for about 3 minutes until softened. Stir in minced garlic, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.
- Add Liquids and Vegetables: Pour in diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir in the mixed vegetables. Bring the mixture to a boil.
- Cook Pasta: Stir in the elbow macaroni, reduce the heat to a simmer, and cook for 10 to 12 minutes or until the pasta is tender. Stir occasionally to prevent sticking.
- Season and Serve: Taste the soup and adjust the seasoning as needed. Ladle into bowls and garnish with fresh chopped parsley if desired. Serve warm.
Notes
- For a heartier soup, add kidney beans or substitute elbow macaroni with shells or ditalini pasta.
- Leftovers tend to thicken as they cool; add extra broth when reheating to loosen the soup.
- This soup freezes well if you leave out the pasta; add fresh pasta when reheating for best texture.
- You can use fresh or frozen mixed vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 7g
- Sodium: 690mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg
