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
- 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.
- Add the beef stock, chopped tomatoes, sundried tomato puree, Worcestershire sauce, oregano, and basil to the pot. Stir well and bring to a simmer.
- 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.
- 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