Description: Beef & Macaroni Soup is a hearty, comforting dish made with tender ground beef, vegetables, and elbow macaroni in a rich, flavorful broth. This soup is the perfect combination of savory beef, fresh vegetables, and pasta, creating a filling and satisfying meal. Ideal for chilly days, this soup is easy to prepare, affordable, and perfect for feeding a crowd or enjoying leftovers.
Origin: Beef and macaroni soup is a classic comfort food that is popular in many households across the United States and other countries. Often made with pantry staples, it’s an easy and delicious way to create a nutritious meal using ground beef, pasta, and vegetables.
Ingredients (for 6-8 servings):
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth (or more for desired consistency)
- 1 ½ cups elbow macaroni
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 bay leaf
- 2 tablespoons olive oil (for sautéing)
- Fresh parsley or grated Parmesan (optional, for garnish)
Instructions:
- Brown the beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
- Sauté the vegetables: Add the diced onion, carrot, and celery to the pot with the beef. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the liquids and seasonings: Pour in the diced tomatoes (with juices), beef broth, dried oregano, dried basil, salt, pepper, and bay leaf. Stir to combine and bring the soup to a boil.
- Simmer the soup: Once the soup comes to a boil, reduce the heat to low and simmer uncovered for 10 minutes to allow the flavors to meld together.
- Cook the macaroni: Add the elbow macaroni to the soup and cook for an additional 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking.
- Taste and adjust: Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or herbs to your preference.
- Serve and garnish: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of grated Parmesan cheese, if desired.
- Enjoy! Serve your Beef & Macaroni Soup with a side of crusty bread or a simple salad for a complete meal.
Tips for Success:
- Ground beef: You can use lean ground beef or substitute with ground turkey for a lighter version. Ground beef with a bit of fat adds more flavor.
- Pasta: If you prefer a different type of pasta, you can substitute elbow macaroni with small shells, ditalini, or any other small pasta.
- Vegetables: Feel free to add or substitute with other vegetables, such as bell peppers, peas, or green beans, based on your preference.
- Leftovers: This soup stores well in the fridge for 2-3 days and can be frozen for up to 3 months. If reheating from frozen, add a little more broth as the pasta will absorb liquid when stored.
Recommendations:
- Pair with a fresh green salad or some garlic bread for a well-rounded meal.
- For a creamier version, you can stir in a splash of heavy cream or milk after the soup has finished cooking.
Nutrition (per serving, approximate):
- Calories: 320-350
- Protein: 22g
- Carbohydrates: 35g
- Fat: 14g
- Fiber: 3g
- Sugar: 4g
- Sodium: 650mg
This Beef & Macaroni Soup is a satisfying, one-pot meal that’s packed with flavor, making it an easy, go-to dish for busy weeknights or a cozy weekend lunch. It’s sure to become a family favorite!
