Beef and Macaroni Soup Recipe
This hearty Beef and Macaroni Soup combines lean ground beef, fresh vegetables, and tender elbow macaroni simmered in a flavorful beef broth with tomatoes and aromatic seasonings. Perfect for a comforting weeknight meal, it’s topped with sour cream, shredded cheddar cheese, and parsley for added richness and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 cups chopped celery
- 1 red bell pepper, diced
- 1 ½ cups frozen mixed vegetables
Broth and Seasonings
- 7 cups low sodium beef broth
- 14 ounces can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried parsley
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
Pasta
- 1 ½ cups elbow macaroni, uncooked
Garnishes
- Sour cream
- Chopped parsley
- Shredded cheddar cheese
Instructions
- Sear the Ground Beef: Place a large soup pot over medium heat and add the ground beef. Brown it thoroughly for 5-7 minutes, breaking it apart as it cooks to ensure even searing.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the pot with the beef. Cook until there is no pink remaining in the meat and the onion becomes translucent. Drain any excess fat from the pot to keep the soup lean.
- Sauté Celery and Bell Pepper: Stir in the chopped celery and diced red bell pepper. Cook and sauté the vegetables for about 5 minutes, allowing them to soften slightly and release their flavors.
- Add Broth and Seasonings: Pour in the beef broth, diced tomatoes with their juice, tomato paste, and Worcestershire sauce. Sprinkle in the dried parsley and Italian seasoning, then season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to let it simmer gently for 5-10 minutes, allowing the flavors to meld.
- Cook Macaroni and Vegetables: Add the uncooked elbow macaroni and frozen mixed vegetables to the pot. Continue simmering for 8-10 minutes, or until the macaroni is fully cooked and tender. Taste the soup and adjust the seasoning if necessary.
- Serve: Ladle the soup into bowls and top each serving with a dollop of sour cream, shredded cheddar cheese, and a sprinkle of chopped fresh parsley for extra creaminess, flavor, and color.
Notes
- For a thicker soup, let it simmer uncovered after adding the macaroni to reduce excess liquid.
- You can substitute elbow macaroni with any small pasta like ditalini or small shells.
- Low sodium beef broth is recommended to better control the salt content in the soup.
- Adding sour cream at serving adds a rich creaminess that balances the tomato acidity.
- Leftovers store well in the refrigerator for up to 3 days and can also be frozen for longer storage.
Keywords: Beef soup, macaroni soup, ground beef recipes, hearty soup, comfort food, easy weeknight meal
Find it online: https://spiceupwithsophie.com/beef-and-macaroni-soup-recipe/
