Nothing compares to the comforting hug of a steaming bowl of soup on a chilly evening. This Beef and Macaroni Soup combines tender ground beef, fresh vegetables, and perfectly cooked elbow pasta in a rich tomato-based broth. It’s simple to make, deeply satisfying, and ideal for cozy family dinners, weeknight meals, or whenever you crave a hearty, homey dish.
Ingredients
| Ingredient | Amount |
|---|---|
| Prime ground beef | 1 pound |
| Finely chopped red onion | ½ cup |
| Rich beef stock | 6 cups |
| Fresh chopped tomatoes | 14 ounces |
| Sundried tomato puree | 2 tablespoons |
| Worcestershire sauce | 1 teaspoon |
| Crushed oregano | ½ teaspoon |
| Dried sweet basil | ½ teaspoon |
| Uncooked elbow pasta | 1½ cups |
| Quick-freeze garden vegetables | 1½ cups |
Instructions
- Sauté the Base: In a large soup pot over medium heat, cook the ground beef with the chopped red onion until the beef is browned and the onions turn soft. Remove any excess fat for a cleaner, lighter broth.
- Build the Broth: Stir in the beef stock, chopped tomatoes, sundried tomato puree, Worcestershire sauce, oregano, and basil. Bring to a gentle boil, then reduce the heat and let simmer for 5 minutes so the flavors meld beautifully.
- Add Pasta and Vegetables: Mix in the uncooked elbow pasta and the quick-freeze garden vegetables. Let the soup simmer for about 8 minutes, or until the pasta is tender yet firm, maintaining its shape.
- Season and Serve: Taste and adjust seasoning with salt and freshly cracked black pepper. Ladle into bowls and serve hot, optionally topping with shredded cheese. Pair with warm, crusty bread to elevate this classic comfort meal.
This Beef and Macaroni Soup isn’t just a recipe—it’s a warm embrace in a bowl, perfect for creating lasting family memories while filling hearts and stomachs alike.
