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Beef and Macaroni Soup

A warm and hearty Beef and Macaroni Soup that brings comfort and joy to family meals on chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 cup macaroni pasta Elbow macaroni is traditional.
  • 4 cups beef broth Or vegetable broth for a lighter version.
  • 1 can diced tomatoes Use with juices.
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup mixed vegetables (optional) Carrots, peas, and corn are good options.

Method
 

Preparation
  1. In a large pot, heat a tablespoon of oil over medium heat. Add the ground beef, breaking it up with a spoon, and cook until it’s browned—about 5-7 minutes. Drain any excess fat if necessary.
  2. Add the chopped onion and minced garlic to the pot with the beef. Cook until the onion is soft and translucent, around 3-4 minutes.
  3. Stir in the diced tomatoes (with juices), beef broth, and Italian seasoning. Allow it to reach a simmer.
  4. Add the macaroni and mixed vegetables (if using). Bring the mixture back to a boil, then reduce heat and let it simmer gently for about 10-15 minutes, or until the macaroni is tender.
  5. Finally, season with salt and pepper according to your preference. If you’d like a more profound flavor, consider adding a pinch more Italian herbs.
  6. Ladle the soup into bowls and garnish with fresh herbs or grated cheese if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. For reheating, use stovetop or microwave. For stovetop, stir occasionally and add a splash of water if it's too thick.