Here’s a hearty and comforting Beef and Macaroni Soup recipe, perfect for a cozy meal:
Beef and Macaroni Soup
Ingredients (serves 4–6)
- 1 lb (450 g) ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz / 400 g) diced tomatoes
- 6 cups (1.5 L) beef broth
- 1 cup (100 g) elbow macaroni
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- Optional: chopped parsley for garnish
Instructions
1. Cook the beef
- In a large pot, heat olive oil over medium heat.
- Add ground beef and cook until browned, breaking it up into small pieces.
- Remove excess fat if necessary.
2. Sauté the vegetables
- Add chopped onions, carrots, and celery to the beef.
- Cook for 5–7 minutes until vegetables are slightly softened.
- Stir in garlic and cook 1 more minute.
3. Add liquids and seasonings
- Pour in beef broth and diced tomatoes (with their juice).
- Add oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
4. Cook the macaroni
- Add macaroni to the soup and simmer for 8–10 minutes, or until pasta is tender.
5. Serve
- Taste and adjust seasoning.
- Ladle soup into bowls and garnish with chopped parsley if desired.
Tips:
- For extra flavor, brown the beef with a pinch of smoked paprika or a splash of Worcestershire sauce.
- You can add frozen peas or corn for more veggies.
- Leftovers taste even better the next day, as the flavors meld.
If you want, I can also give a one-pot version where you cook the beef, vegetables, and macaroni all together without multiple steps—it’s even faster and easier.
Do you want that version too?
