Beef and Macaroni Soup
A warm and hearty dish combining tender beef, fresh vegetables, and macaroni in a flavorful broth, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb ground beef can substitute with ground turkey
- 1 medium onion, chopped adds flavor
- 2 medium carrots, diced for sweetness
- 2 stalks celery, diced adds crunch
- 3 cloves garlic, minced for depth of flavor
- 6 cups beef broth can use chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes for acidity and flavor
- 1 cup macaroni pasta adjust cooking time to al dente
- 1 tsp dried oregano adds aromatic flavor
- 1 tsp dried basil for herbal notes
- to taste Salt and pepper season gradually
- for garnish Chopped parsley adds freshness
Instructions
Preparation
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain any excess grease.
- Add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are tender.
Cooking
- Stir in the beef broth, diced tomatoes, oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 15 minutes.
- Add the macaroni pasta and cook according to the package instructions until al dente.
Serving
- Serve hot, garnished with chopped parsley.
Notes
Allow the soup to cool before storing. Refrigerate in an airtight container for about 3-4 days, or freeze for up to 3 months. Reheat thoroughly before serving.