Beef and Macaroni Soup

 A classic, comforting soup that’s a complete meal in a bowl. Tender ground beef, robust broth, and wholesome pasta and vegetables come together for a truly satisfying experience.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 6

Ingredients

• 1 lb ground beef

• ½ cup red onion, finely chopped

• 6 cups beef stock

• 1 can (14 oz) diced tomatoes, with their juices

• 2 tbsp tomato paste

• 1 tsp Worcestershire sauce

• ½ tsp dried oregano

• ½ tsp dried basil

• 1 ½ cups elbow macaroni, uncooked

• 1 ½ cups frozen mixed vegetables (e.g., corn, peas, carrots)

• Salt and freshly ground black pepper, to taste

• Optional for serving: Shredded cheese and crusty bread

Instructions

1. Brown the Beef and Aromatics
In a large pot or Dutch oven, cook the ground beef and chopped red onion over medium-high heat. Cook, breaking up the beef with a spoon, until the meat is no longer pink and the onion is softened. Carefully drain off any excess fat.

2. Create the Flavor Base
To the pot, add the beef stock, diced tomatoes, tomato paste, Worcestershire sauce, oregano, and basil. Stir well to combine, ensuring the tomato paste is fully dissolved. Bring the soup to a boil, then reduce the heat to low and let it simmer for 5 minutes to allow the flavors to meld.

3. Cook the Pasta and Vegetables
Stir in the uncooked elbow macaroni and frozen mixed vegetables. Return the soup to a gentle simmer and cook for 8-10 minutes, or until the pasta is tender to your liking.

4. Final Seasoning and Serve
Taste the soup and season generously with salt and pepper. Ladle into warm bowls and top with a sprinkle of shredded cheese, if desired. Serve immediately with a side of warm, crusty bread for dipping.

Chef's Notes

• Pasta Note: For a clearer broth, you can cook the elbow macaroni separately according to package directions and add it to individual bowls when serving. This prevents the pasta from absorbing too much broth if you have leftovers.

• Customize It: Feel free to add other vegetables like chopped celery or spinach, or a dash of hot sauce for a little spice.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so you may need to add a splash of beef stock when reheating.