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
Scale
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
