Beef and Macaroni Soup Recipe
Introduction
This hearty Beef and Macaroni Soup is a comforting meal perfect for cooler days. Packed with ground beef, vegetables, and tender macaroni, it combines rich flavors in a satisfying broth.
Ingredients
- 1 pound lean ground beef
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 7 cups low sodium beef broth
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried parsley
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 ½ cups elbow macaroni, uncooked
- 2 cups chopped celery
- 1 red bell pepper, diced
- 1 ½ cups frozen mixed vegetables
- Sour cream, for serving
- Chopped parsley, for garnish
- Shredded cheddar cheese, for serving
Instructions
- Step 1: Place a large soup pot over medium heat. Add the ground beef and brown it for 5 to 7 minutes, breaking it apart as it cooks.
- Step 2: Add the diced onion and minced garlic to the pot and cook until there is no pink remaining in the beef. Drain any excess fat.
- Step 3: Stir in the chopped celery and diced red bell pepper. Sauté for about 5 minutes until the vegetables start to soften.
- Step 4: Pour in the beef broth, canned diced tomatoes, tomato paste, and Worcestershire sauce. Add the dried parsley and Italian seasoning. Season with salt and pepper to taste. Bring the soup to a boil, then reduce heat and let it simmer for 5 to 10 minutes.
- Step 5: Add the uncooked elbow macaroni and frozen mixed vegetables to the pot. Continue to simmer for 8 to 10 minutes, or until the macaroni is tender. Taste and adjust seasoning if needed.
- Step 6: Ladle the soup into bowls and serve topped with a dollop of sour cream, shredded cheddar cheese, and chopped parsley.
Tips & Variations
- For a richer flavor, use homemade beef broth or add a splash of red wine during simmering.
- Feel free to substitute elbow macaroni with any small pasta shape like ditalini or small shells.
- Add a pinch of crushed red pepper flakes for a subtle spicy kick.
- Use fresh herbs instead of dried if available; add them at the end of cooking to preserve their aroma.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium heat until heated through, adding a splash of broth or water if it thickens too much. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of ground meat?
Yes, ground turkey or chicken can be used as a leaner alternative. Adjust cooking times as needed to ensure meat is fully cooked.
Is it necessary to cook the macaroni separately?
No, the macaroni cooks directly in the soup during the last 8 to 10 minutes. This allows it to absorb the flavors of the broth.
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Beef and Macaroni Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Hearty and comforting Beef and Macaroni Soup made with lean ground beef, fresh vegetables, and tender elbow macaroni simmered in a flavorful beef broth. Perfect for a satisfying family meal, garnished with sour cream, shredded cheddar cheese, and parsley.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 7 cups low sodium beef broth
- 14 ounces can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried parsley
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Vegetables and Pasta
- 1 ½ cups elbow macaroni, uncooked
- 2 cups chopped celery
- 1 red bell pepper, diced
- 1 ½ cups frozen mixed vegetables
Garnishes
- Sour cream
- Chopped parsley
- Shredded cheddar cheese
Instructions
- Sear the Beef: Place a large soup pot over medium heat. Once hot, add the ground beef and brown it for 5-7 minutes, breaking it up as it cooks.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the pot with the browned beef. Cook until the meat is no longer pink and the onion is softened. Drain excess fat from the pot.
- Sauté Vegetables: Add the chopped celery and diced red bell pepper to the pot. Sauté for about 5 minutes until the vegetables begin to soften.
- Simmer the Soup Base: Pour in the low sodium beef broth, diced tomatoes, tomato paste, and Worcestershire sauce. Stir in dried parsley, Italian seasoning, and season with salt and pepper. Bring the mixture to a boil, then reduce heat and let simmer for 5-10 minutes to meld the flavors.
- Cook Macaroni and Vegetables: Add the uncooked elbow macaroni and frozen mixed vegetables to the pot. Simmer for an additional 8-10 minutes, or until the macaroni is tender. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish each serving with a dollop of sour cream, shredded cheddar cheese, and chopped parsley.
Notes
- For a richer flavor, use homemade beef broth or stock.
- Feel free to substitute elbow macaroni with any small pasta shape.
- To make it spicier, add a pinch of red pepper flakes when sautéing the vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adding sour cream just before serving adds a creamy texture and balances the acidity of the tomatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: beef soup, macaroni soup, hearty soup, comfort food, easy soup recipe, ground beef soup
