Absolutely! Here’s a full, hearty recipe for Beef and Macaroni Soup—comforting, filling, and perfect for any day.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Salt and pepper to taste
- 1 cup elbow macaroni
- 1 cup frozen peas (optional)
- 2 tbsp olive oil
Instructions
- Brown the beef – In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Sauté vegetables – Add onions, garlic, carrots, and celery. Cook 5–7 minutes until softened.
- Add liquids and seasonings – Stir in diced tomatoes (with juice), beef broth, oregano, basil, thyme, salt, and pepper. Bring to a boil.
- Simmer – Reduce heat to low, cover, and simmer 15–20 minutes so flavors meld.
- Add pasta – Stir in macaroni and cook another 8–10 minutes until pasta is tender.
- Add peas – If using, stir in frozen peas in the last 2–3 minutes of cooking.
- Adjust seasoning and serve – Taste and adjust salt and pepper if needed. Ladle into bowls and serve hot, optionally with crusty bread.
💡 Tips:
- For a thicker soup, you can mash a few carrots or a portion of the tomatoes before adding pasta.
- You can swap elbow macaroni for small shells or ditalini.
- Leftovers store well in the fridge for 3–4 days and can be frozen for up to 2 months.
If you want, I can also give a slow-cooker version where the beef and vegetables cook low and slow, making it extra rich and flavorful.
Do you want the slow-cooker version too?
