Beef Macaroni Soup is a comforting and delicious meal that is perfect for any occasion. This hearty and flavorful soup is a favorite in my family, and it's a recipe that I'm excited to share with you today. Whether you're looking for a quick and easy weeknight dinner or a warm and satisfying lunch, this soup is sure to hit the spot.
I first discovered this recipe when I was in college, and I was looking for an easy and affordable meal to make on a tight budget. I stumbled upon a recipe for Beef Macaroni Soup, and I've been making it ever since. It quickly became a staple in my recipe collection, and it's a recipe that I continue to make to this day. I love how easy it is to make, and how it always turns out perfectly. This soup is a great way to use up leftover beef, and it's a perfect way to warm up on a cold winter day. I'm confident that you'll love this recipe just as much as I do, so let's get started!
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Beef Macaroni Soup Recipe
Ingredients:
1 pound of ground beef
1 onion, diced
3 cups of beef broth
1 can (14.5 oz) of diced tomatoes
1 can (29 oz) of tomato sauce
1 tablespoon of Worcestershire sauce
2 tablespoons of brown sugar
1 teaspoon each of dried oregano, basil, and thyme
2 bay leaves
2 cups of elbow macaroni
1 tablespoon of olive oil
3 garlic cloves, minced
1 onion, diced
3 cups of beef broth
1 can (14.5 oz) of diced tomatoes
1 can (29 oz) of tomato sauce
1 tablespoon of Worcestershire sauce
2 tablespoons of brown sugar
1 teaspoon each of dried oregano, basil, and thyme
2 bay leaves
2 cups of elbow macaroni
1 tablespoon of olive oil
3 garlic cloves, minced
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
2. Add the ground beef to the pot. Cook, breaking it up with a spoon, until it is browned and cooked through.
3. Pour in the beef broth, diced tomatoes, and tomato sauce. Stir well to combine.
4. Add the brown sugar, Worcestershire sauce, dried basil, dried oregano, dried thyme, and bay leaves to the pot. Stir to incorporate the ingredients.
5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes to allow the flavors to meld together.
6. Meanwhile, cook the elbow macaroni separately according to the package instructions until al dente. Drain and set aside.
7. After the soup has simmered, remove the bay leaves from the pot. Taste and adjust the seasoning if needed.
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8. Add the cooked elbow macaroni to the soup and stir well to combine.
9. Allow the soup to simmer for an additional 5 minutes to let the macaroni absorb some of the flavors.
10. Serve!