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Camelia

Beef and Macaroni Soup

this Macaroni and beef soup is sure to please. It will warm you from the inside out.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 -8
Calories: 369
Ingredients Method Notes

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

Method
 

  1. 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.