Description
Hearty and comforting Beef and Macaroni Soup with ground beef, rich beef stock, fresh tomatoes, sundried tomato puree, herbs, elbow pasta, and mixed vegetables. This easy stovetop soup is perfect for a satisfying family meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound prime ground beef
- 1/2 cup finely chopped red onion
- 14 ounces fresh chopped tomatoes
- 1 1/2 cups frozen mixed vegetables (such as peas, carrots, and corn)
Liquids and Sauces
- 6 cups rich beef stock
- 2 tablespoons sundried tomato puree
- 1 teaspoon Worcestershire sauce
Spices and Pasta
- 1/2 teaspoon crushed oregano
- 1/2 teaspoon dried basil
- 1 1/2 cups uncooked elbow pasta
Instructions
- Brown the beef and onion: In a large pot over medium heat, brown the ground beef and chopped red onion until the beef is fully cooked and the onion is softened, about 5-7 minutes. Drain any excess fat to avoid greasiness.
- Add liquids and seasonings: Pour in the beef stock, chopped tomatoes, sundried tomato puree, Worcestershire sauce, oregano, and basil. Stir everything well and bring the mixture to a gentle simmer.
- Cook pasta and vegetables: Add the uncooked elbow pasta and frozen mixed vegetables to the pot. Stir to combine, then cover and simmer for 10-12 minutes, or until the pasta is tender and the vegetables are thoroughly heated.
- Season and serve: Taste the soup and adjust the seasoning if needed. Serve hot, optionally garnished with fresh herbs or grated cheese for extra flavor.
Notes
- Use fresh or canned tomatoes if fresh chopped tomatoes are not available.
- Drain excess fat after browning the beef to reduce greasiness.
- You can swap elbow pasta with other small pasta shapes like ditalini or small shells.
- For extra richness, garnish with grated Parmesan or shredded cheddar cheese.
- This soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
