Beef Macaroni Soup
This delightful recipe combines tender ground beef, aromatic herbs, and perfectly cooked macaroni in a rich tomato-based broth. It's a true comfort food that will leave you craving more.
Ingredients
- 1 tablespoon 15 ml of olive oil
- 1 small white onion finely diced
- 3 cloves of garlic minced
- 1 pound 450 g of ground beef
- 3 cups 720 ml of beef broth
- 1 can 14.5 oz./411 g of diced tomatoes
- 1 can 29 oz./822 g of tomato sauce
- 2 tablespoons 30 g of brown sugar
- 1 tablespoon 15 ml of Worcestershire sauce
- 1 teaspoon 2 g of dried basil
- 1 teaspoon 2 g of dried oregano
- 1 teaspoon 2 g of dried thyme
- 2 bay leaves
- 2 cups 200 g of elbow macaroni
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until it turns soft and translucent, approximately 5 minutes. Add minced garlic and cook for an additional minute.
- Add ground beef to the pot, season with salt and pepper, and cook until it's no longer pink. If necessary, drain off any excess fat.
- Stir in beef broth, diced tomatoes, tomato sauce, brown sugar, Worcestershire sauce, dried basil, dried oregano, dried thyme, and bay leaves.
- Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for 10 minutes, allowing the flavors to meld together.
- Stir in the elbow macaroni and let the soup simmer until the pasta is tender, approximately 10 minutes more.
- Taste and adjust the seasoning as needed, adding salt and pepper if desired.
- Ladle the warm and comforting Beef Macaroni Soup into bowls, and savor every spoonful. Enjoy it with crusty bread or a side salad for a complete meal.
Notes
Feel free to customize this recipe by adding your favorite vegetables such as carrots, celery, or bell peppers for an extra nutritional boost.
If you prefer a spicier kick, you can add a pinch of red pepper flakes or a dash of hot sauce to the soup.
This soup tastes even better the next day, as the flavors have a chance to meld together. So don't hesitate to make a big batch for leftovers.
