Beef & Tomato Macaroni Soup
Beef and Macaroni Soup is made with a tomato beef broth, macaroni and vegetables. It's a classic satisfying meal that's ready in under an hour.
Servings: 6 servings
Calories: 411kcal
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 14 ounces canned diced tomatoes with the juice
- 32 ounces beef broth
- 1 cup water
- 2 tablespoons tomato paste
- Dash of Worcestershire sauce
- 2 cups frozen mixed vegetables
- 2 cups uncooked macaroni
- Salt and pepper to taste
- Fresh chopped parsley
Instructions
- Heat a large soup pot over medium heat. Add ground beef, onion, garlic and a pinch of salt and pepper. Cook until meat is no longer pink.
- Stir in Italian seasoning and bay leaves and cook for a minute.
- Stir in beef broth, water, tomatoes, frozen veggies, Worcestershire and tomato paste and bring to a boil.
- Cover and reduce heat to low. Simmer for 20-30 minutes. Taste and add salt and pepper as desired.
- Meanwhile, in a small pot, cook macaroni in boiling, salted water until al dente.
- Add macaroni to the soup. Ladle into bowls and garnish with fresh chopped parsley.
Notes
- Also delicious with shredded cheddar, mozzarella or Parmesan cheese sprinkled on top!
- To freeze, store the macaroni and soup separately, in airtight containers in the refrigerator for up to 4-5 days. Reheat in a pot on the stove, and add the macaroni to the simmering soup for 5 minutes.
- For leftovers, store the macaroni and soup separately, in airtight containers in the refrigerator for up to 4-5 days. Reheat in a pot on the stove, and add the macaroni to the simmering soup for 5 minutes.
Nutrition
Calories: 411kcal | Carbohydrates: 49g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 790mg | Potassium: 751mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3245IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 4mg