Description
A hearty and comforting Beef and Macaroni Soup that combines prime ground beef, fresh vegetables, and tender elbow pasta in a rich beef stock. Perfect for chilly evenings, this soup is packed with flavor and easy to prepare.
Ingredients
Scale
- 1 pound prime ground beef
- ½ cup finely chopped red onion
- 6 cups rich beef stock
- 14 ounces fresh chopped tomatoes
- 2 tablespoons sundried tomato puree
- 1 teaspoon traditional Worcestershire sauce
- ½ teaspoon crushed oregano
- ½ teaspoon dried sweet basil
- 1 ½ cups uncooked elbow pasta
- 1 ½ cups quick-freeze garden vegetables
- Salt and pepper to taste
- Optional: Freshly shredded cheese for topping
- Optional: Warm crusty bread for serving
Instructions
- In a robust soup cauldron, combine the ground beef and red onions. Cook until the beef is perfectly browned and the onions are translucent. Skim off any extra fat to ensure a lean soup base.
- Pour in the beef stock, and add the freshly chopped tomatoes, sundried tomato puree, Worcestershire sauce, crushed oregano, and sweet basil. Stir and let it come to a gentle boil. Lower the heat and simmer for about 5 minutes to allow the flavors to mingle.
- Add the uncooked elbow pasta and quick-freeze garden vegetables to the pot. Simmer for roughly 8 minutes until the pasta is tender but still holds its shape.
- Season with salt and freshly cracked pepper to taste. Stir well.
- Serve the soup in bowls, and if desired, sprinkle a handful of freshly shredded cheese on top. Enjoy with warm crusty bread for a comforting meal.
Notes
This soup is a perfect way to use up leftover vegetables. Feel free to customize with your favorites!
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg