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Beef and Macaroni Soup


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  • Author: Isabella
  • Total Time: 35 minutes
  • Yield: 6 servings

Description

Enjoy a comforting bowl of Beef and Macaroni Soup, a hearty and flavorful dish featuring prime ground beef, elbow macaroni, and a mix of vegetables in a rich beef broth. Perfect for chilly nights, this easy recipe provides a satisfying meal that the whole family will love.


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

  1. In a large pot over medium heat, brown the ground beef and chopped red onion until the beef is cooked through and the onion is softened, about 5-7 minutes. Drain any excess fat.
  2. Add the beef stock, chopped tomatoes, sundried tomato puree, Worcestershire sauce, oregano, and basil to the pot. Stir well and bring to a simmer.
  3. Add the uncooked elbow pasta and frozen mixed vegetables to the pot. Stir, cover, and simmer for 10-12 minutes, or until the pasta is tender and the vegetables are heated through.
  4. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh herbs or grated cheese if desired.

Notes

For a more nutritious version, feel free to add additional vegetables like bell peppers or spinach.

This soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.

If freezing, consider cooking the pasta separately and adding it when reheating to maintain its texture.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 6 servings
  • Calories: 350 kcal per serving