Description
A timeless, humble, and soulful bowl of nourishment, this beef and macaroni soup brings warmth to the kitchen table. Featuring tender ground beef, soft elbow pasta, and a rich, savory tomato-based broth infused with aromatic herbs, it is a perfect comfort meal. Simple to prepare, incredibly versatile, and ideal for busy families, this classic dish bridges the gap between a robust stew and a light soup, providing reliable comfort in every spoonful.
Ingredients
1 pound lean ground beef
1/2 cup onion, finely diced
6 cups beef broth
14 ounces canned diced tomatoes, including juices
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 1/2 cups uncooked elbow macaroni
1 1/2 cups frozen mixed vegetables
Instructions
Place a large soup pot over medium heat and add the ground beef and diced onion.
Cook until the beef is browned and the onion is translucent, draining excess fat if necessary.
Stir in the beef broth, canned diced tomatoes with juices, tomato paste, Worcestershire sauce, dried oregano, and dried basil.
Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes to allow flavors to meld.
Add the uncooked elbow macaroni and frozen mixed vegetables to the pot.
Continue to simmer for another 8 to 10 minutes, or until the macaroni is tender and the vegetables are cooked through.
Remove from heat, adjust seasonings to taste, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb liquid while sitting, so add a splash of broth when reheating. Feel free to add extra vegetables like carrots or spinach for additional nutrients.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg