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Fascinating Recipes

Hearty Beef and Macaroni Soup

A comforting one-pot beef and macaroni soup made with savory ground beef, tender elbow macaroni, tomatoes, beef broth, Worcestershire sauce, and warm herbs. An easy, hearty family dinner for chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 2 cups elbow macaroni
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 6 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and black pepper, to taste

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • knife
  • cutting board
  • measuring cups and spoons

Method
 

  1. Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
  2. Add the diced onion and minced garlic. Cook for about 3–4 minutes, until the onion is softened and fragrant.
  3. Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, brown sugar, basil, oregano, and thyme.
  4. Bring the soup to a gentle boil, then reduce the heat and simmer for about 10 minutes so the flavors can come together.
  5. Stir in the elbow macaroni.
  6. Continue simmering until the macaroni is tender, stirring occasionally so it doesn't stick to the bottom of the pot.
  7. Taste and season with salt and black pepper as needed.
  8. Serve hot in generous bowls. If the soup thickens as it sits, stir in a little extra beef broth before reheating.

Notes

Brown the ground beef thoroughly before adding the vegetables for deeper flavor. Use low-sodium beef broth when possible. Do not overcook the macaroni because it continues absorbing broth as it sits. If the soup becomes too thick, add extra beef broth when reheating. Leftovers keep refrigerated for 3–4 days.