Couldn't get enough of this dish as a kid, I'd pester my mom endlessly for it.

Now, let me spin you a tale of a springtime favorite that's as hearty as it is heartwarming: Spring Vegetable Beef Macaroni Soup. This soup, darlings, is like a quilt made of flavors, each patch an ingredient from gardens and farms, lovingly stitched together with traditional Midwestern sensibility. It was the kind of recipe your grandma would have pulled out as the frost retreated, and the green shoots peeked from the soil—an edible celebration of spring’s bounty. You want to hug your insides with something nourishing after a day out in the crisp air? This soup is the ticket.

You can pair this soup with a slice of crusty bread, buttered and toasted just right, or if you fancy, a small salad with a sharp vinaigrette to contrast the soup’s richness. Maybe even a piece of a savory cornbread, if you’re hankering for a full Midwestern spread.

Servings: Let's get enough to serve about 6 people. After all, soup like this is best enjoyed surrounded by family or cherished friends.

- 1 lb lean ground beef
- 1 cup diced carrots
- 1 cup diced celery
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup uncooked elbow macaroni
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- A handful of fresh parsley, chopped (for garnish)

1. Start by browning the ground beef over medium heat in a large pot. Break it up nicely as it cooks, then once it’s browned, remove the beef and set it on a plate lined with paper towels to soak up the extra grease.

2. In the same pot, add your vegetable oil and then toss in the carrots, celery, and onion. Cook them until the onions are softly translucent and the kitchen smells like someone’s about ready to ask if dinner’s ready.

3. Add the minced garlic to the vegetables and stir for about a minute — you don’t want to burn the garlic, or it’ll turn bitter faster than a frostbite.

4. Now, pour in the beef broth, water, diced tomatoes along with the juices, and the herbs. Bring this liquid memory to a gentle boil.

5. Return the ground beef to the pot. Let all these ingredients get acquainted, simmering together for about 10 minutes.

6. Toss in the green beans, and let them simmer until they start softening, about 4 minutes or so.

7. Now add those peas and elbow macaroni, and simmer until the pasta is tender which should take another 10 minutes. Stir occasionally, and think about how each ingredient contributes its unique verse to the harmony of your soup.

8. Taste your creation and then season with salt and pepper. Remember, the right amount of seasoning is like adding a pinch of love—essential and felt in every spoonful.

Now, a good cook knows to make do with what the good earth provides. So, if you can’t set your hands on fresh green beans or peas, frozen will work in a pinch. No elbow macaroni? Any small pasta will do. And for an even heartier soup, throw in a diced potato with the vegetables.

If you’re watching the waistline, or just prefer it, you can swap the beef for ground turkey. Don't be shy about the veggies either; throw in whatever's springing up in your garden!

Ladle this soup into bowls, garnish with a sprinkle of fresh parsley, and you're set to serve up a bowl of springtime in the Midwest. Enjoy, darlings.