Beef and macaroni soup is a warm and comforting dish that’s perfect for chilly days or when you simply crave some hearty goodness. This delightful soup combines juicy ground beef with tender macaroni and a medley of fresh vegetables, all simmered in a rich, savory broth. It’s easy to make and packed with flavors that will satisfy even the pickiest of eaters. Plus, it’s a fantastic way to use up leftover vegetables, making it both practical and delicious!
What Goes into This Beef and Macaroni Soup
To whip up this tasty dish, you’ll need the following ingredients:
- 1 pound (450g) prime ground beef
- 1/2 cup (75g) finely chopped red onion
- 6 cups (1.4 liters) rich beef stock
- 14 ounces (400g) fresh chopped tomatoes
- 2 tablespoons (30g) sundried tomato puree
- 1 teaspoon (5ml) traditional Worcestershire sauce
- 1/2 teaspoon (1.5g) crushed oregano
- 1/2 teaspoon (1.5g) dried sweet basil
- 1 1/2 cups (150g) uncooked elbow pasta
- 1 1/2 cups (150g) quick-freeze garden vegetables
- Salt and freshly cracked pepper to taste
- Freshly shredded cheese (optional)
- Crusty bread for serving
Step-by-Step Beef and Macaroni Soup Recipe
Making beef and macaroni soup is a breeze! Just follow these simple steps:
- Cook the Beef and Onions: In a robust soup cauldron, over medium heat, cook the ground beef and chopped red onions. Stir occasionally until the beef is browned and the onions are translucent. Once cooked, skim off any extra fat.
- Add the Liquid and Seasoning: Pour in the rich beef stock. Then, add the chopped tomatoes, sundried tomato puree, Worcestershire sauce, crushed oregano, and dried sweet basil. Stir everything together and let it come to a gentle boil.
- Simmer the Soup: Lower the heat and let the mixture simmer for about 5 minutes to allow the flavors to meld together.
- Incorporate Pasta and Vegetables: Add the uncooked elbow pasta and quick-freeze garden vegetables to the soup. Continue to simmer for roughly 8 minutes, or until the pasta is tender.
- Season to Taste: Taste the soup and season with salt and freshly cracked pepper as needed.
- Serve: Ladle the delicious soup into bowls. If you like, top each bowl with freshly shredded cheese and serve it alongside warm, crusty bread for an extra treat!
How to Serve Beef and Macaroni Soup
This beef and macaroni soup is not only filling but also incredibly versatile when it comes to serving. You can serve it in rustic bowls topped with a sprinkle of cheese for added richness. Pair it with slices of warm, crusty bread to soak up every drop of soup. It also goes well with a simple green salad for a complete meal. Your family and friends will love this cozy soup that feels like a warm hug in a bowl!
Expert Tips for Beef and Macaroni Soup
- Make Ahead: This soup tastes even better the next day, so consider making a bigger batch and storing leftovers in the refrigerator for an easy meal later in the week.
- Vegetable Variations: Feel free to swap in any frozen garden vegetables you have on hand—like peas, carrots, or green beans—for added nutrition and flavor.
- Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes to the soup while it simmers for a delicious kick!
Beef and Macaroni Soup FAQs
Can I use other types of pasta?
Absolutely! While elbow pasta is traditional, you can use any pasta shape you prefer, such as shells or spirals. Just be sure to adjust the cooking time according to the type of pasta you choose.
Can I freeze this soup?
Yes! Beef and macaroni soup freezes well. Let it cool completely before transferring it to an airtight container. It can be frozen for up to three months. Just reheat on the stovetop when you’re ready to enjoy it again.
What can I do with leftover soup?
If you have leftovers, you can use them to create a comforting casserole! Just mix the soup with some cooked rice or more pasta, place it in a baking dish, top with cheese, and bake until bubbly.
Enjoy the flavors of this delicious beef and macaroni soup, and don’t hesitate to get creative with your ingredients. It’s a dish that welcomes personalization, so make it your own and savor the delightful experience. Happy cooking!
Beef and Macaroni Soup
A warm and comforting dish that combines juicy ground beef, tender macaroni, and fresh vegetables in a rich, savory broth, perfect for chilly days.
Main Ingredients
- 1 pound prime ground beef (Lean ground beef is preferable.)
- 1/2 cup finely chopped red onion
- 6 cups rich beef stock (Homemade or store-bought.)
- 14 ounces fresh chopped tomatoes (Canned tomatoes can also be used.)
- 2 tablespoons sundried tomato puree
- 1 teaspoon traditional Worcestershire sauce
- 1/2 teaspoon crushed oregano
- 1/2 teaspoon dried sweet basil
- 1 1/2 cups uncooked elbow pasta (Any pasta shape can be substituted.)
- 1 1/2 cups quick-freeze garden vegetables (Peas, carrots, or green beans can be used.)
- Salt and freshly cracked pepper to taste
- Freshly shredded cheese (optional) (For serving.)
- Crusty bread for serving (Pairs well with the soup.)
Preparation
- In a robust soup cauldron, over medium heat, cook the ground beef and chopped red onions. Stir occasionally until the beef is browned and the onions are translucent. Skim off any extra fat.
- Pour in the rich beef stock. Then, add the chopped tomatoes, sundried tomato puree, Worcestershire sauce, crushed oregano, and dried sweet basil. Stir everything together and let it come to a gentle boil.
- Lower the heat and let the mixture simmer for about 5 minutes to allow the flavors to meld together.
- Add the uncooked elbow pasta and quick-freeze garden vegetables to the soup. Continue to simmer for roughly 8 minutes, or until the pasta is tender.
- Taste the soup and season with salt and freshly cracked pepper as needed.
- Ladle the soup into bowls. If desired, top each bowl with freshly shredded cheese and serve alongside warm, crusty bread.
This soup tastes better the next day, so consider making a bigger batch. It can be frozen for up to three months. Feel free to be creative with the vegetables you use.
