Beef and Macaroni Soup

This is a classic dish in any form you choose to eat it. During those chilly months when the winter winds come calling, this Macaroni and beef soup is sure to please. It will warm you from the inside out.

A simple soup to make that is filling and savory, loaded with pasta, tomatoes, ground beef and onions.

Seasoned with a little bit of sweet and a whole lot of tasty. This is similar to the classic Goulash that many of us grew up eating, and then thanking our mothers for making a soup so close to the goulash so that we could have our favorite more than one time a week.

Back in those days, it was economical to add some broth to the remaining goulash and call it soup. The family seldom knew the difference.

What type of pasta should I use?

For this dish, I use a simple elbow macaroni. You could use shells, or another type of macaroni, but you do want one that will hold some of the delicious and savory sauce in the pasta.

Why is this a great recipe?

The recipe is simple to put together. It tastes great and is reminiscent of Hamburger Goulash. It is a Universal recipe that is well liked by many.

Can I freeze this soup?

The soup can be frozen when placed into an airtight container. Be sure that the soup is cooled completely before covering and placing in the freezer. The soup can be left in the freezer for up to 4 months.

Can I use a different meat?

You could definitely use sausage or even chicken. The flavor will be different, however, it is still going to be a delicious soup.

How long can I keep this soup in the refrigerator?

As long as the soup has cooled to room temperature prior to covering, the soup will stay fresh in the refrigerator for up to one week.

Ingredients:

•            1 pound Ground Beef
•             1 onion, small and diced
•             3 Garlic cloves, freshly minced
•             1 tbsp Olive Oil
•             3 cups Beef Broth
•             14 ½ ounce can diced tomatoes
•             29 ounces Tomato Sauce
•             1 tsp Basil, dried
•             1 tsp Oregano, dried
•             1 tbsp Worcestershire Sauce
•             2 tbsp Brown Sugar
•             1 tsp Thyme, dried
•             2 Bay leaves
•             2 cups Elbow Macaroni, uncooked

How To Make Beef and Macaroni Soup:

Step 1. In a large Dutch Oven, add the Oil and heat over medium high heat. Add the onion and cook until the onion is soft,

Step 2. Add in the Garlic and cook for 1 to 2 minutes more

Step 3. Add in the Ground Beef and cook until no longer pink,

Step 4. Season with Salt and Pepper

Step 5. Drain excess fat from the meat

Step 6. Add in the tomato sauce, diced tomatoes, beef broth, Brown Sugar, Worcestershire Sauce, as well as the Basil, Thyme, Oregano, Bay leaves and Thyme

Step 7. Bring to a rolling boil, reduce the heat and bring the soup down to a simmer

Step 8. Continue to simmer for 10 minutes

Step 9. Stir in the uncorked macaroni and continue to cook until the elbow macaroni is soft

Step 10. Adjust the seasoning as you desire

Serve hot!

Beef and Macaroni Soup

Yield: 6 -8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

this Macaroni and beef soup is sure to please. It will warm you from the inside out.

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Ingredients

• 1 pound Ground Beef
• 1 onion, small and diced
• 3 Garlic cloves, freshly minced
• 1 tbsp Olive Oil
• 3 cups Beef Broth
• 14 ½ ounce can diced tomatoes
• 29 ounces Tomato Sauce
• 1 tsp Basil, dried
• 1 tsp Oregano, dried
• 1 tbsp Worcestershire Sauce
• 2 tbsp Brown Sugar
• 1 tsp Thyme, dried
• 2 Bay leaves
• 2 cups Elbow Macaroni, uncooked

Instructions

1. In a large Dutch Oven, add the Oil and heat over medium high heat. Add the onion and cook until the onion is soft,
2. Add in the Garlic and cook for 1 to 2 minutes more
3. Add in the Ground Beef and cook until no longer pink,
4. Season with Salt and Pepper
5. Drain excess fat from the meat
6. Add in the tomato sauce, diced tomatoes, beef broth, Brown Sugar, Worcestershire Sauce, as well as the Basil, Thyme, Oregano, Bay leaves and Thyme
7. Bring to a rolling boil, reduce the heat and bring the soup down to a simmer
8. Continue to simmer for 10 minutes
9. Stir in the uncorked macaroni and continue to cook until the elbow macaroni is soft
10. Adjust the seasoning as you desire
11. Serve hot!

Notes

How long can I keep this soup in the refrigerator?

As long as the soup has cooled to room temperature prior to covering, the soup will stay fresh in the refrigerator for up to one week.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 369Total Fat 17gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 9gCholesterol 67mgSodium 1326mgCarbohydrates 29gFiber 5gSugar 12gProtein 27g

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