Beef and Tomato Macaroni Soup

Ingredients

1 pound lean ground beef

½ cup onion diced

6 cups beef broth

14 ounces diced tomatoes

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

½ teaspoon oregano

½ teaspoon dried basil

1 ½ cups elbow macaroni uncooked

1 ½ cups frozen mixed vegetables

Instructions

In a large soup pot brown beef and onion until no pink remains. Drain any fat.

Add broth, tomatoes, tomato paste, Worcestershire sauce, and seasonings. Bring to a boil. Simmer 5 minutes.

Stir in macaroni noodles and vegetables, simmer an additional 8 minutes or until macaroni is tender. Season with salt & pepper to taste.

Serve with shredded cheese if desired.

Notes

If adding fresh vegetables add before the pasta so they have time to soften.

If you are not going to be eating this all at one sitting, cook the pasta separately and add it to each bowl. If the macaroni is left in the soup overnight, it will soak up the broth and become mushy.

Change the flavor of this soup with seasonings and toppings. Try taco seasoning, with avocados, sliced jalapenos, and a dollop of sour cream on top for a taco soup.

For a meatless option, swap out the ground beef for black beans, pinto beans, or black eyed peas.

For best results when freezing, leave the pasta out and add when reheating.

Ground Turkey: Lean ground beef can be substituted with ground turkey for a lighter option.

Pasta Varieties: Besides elbow macaroni, other small pasta shapes like small shells or ditalini can be used.

Fresh Vegetables: Fresh vegetables can replace frozen ones; adjust cooking time accordingly.

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Worcestershire Sauce Substitute: Soy sauce can be used as an alternative to Worcestershire sauce for a similar flavor profile.

Browning Meat: Ensure thorough browning of beef and onion to enhance flavor.

Pasta Cooking: If not consuming the entire batch at once, consider cooking pasta separately and adding it to individual servings to prevent mushiness upon reheating.

Fresh Vegetables Timing: Add fresh vegetables before the pasta to ensure they cook through.

Flavor Variations: Experiment with different seasonings and toppings to customize the soup’s flavor. For instance, try taco seasoning with avocado, sliced jalapenos, and sour cream for a taco-inspired twist.

Meatless Option: Swap ground beef with black beans, pinto beans, or black-eyed peas for a meatless alternative.

Freezing: For best results when freezing, exclude the pasta and add it when reheating to maintain its texture.

Make Ahead: The soup can be prepared ahead of time and stored in an airtight container in the refrigerator. Reheat on the stove or in the microwave when ready to serve.

Nutrition Information

Frequently Asked Questions:

Can I use ground turkey instead of ground beef?

Yes, you can substitute ground turkey for ground beef in this recipe.

It will alter the flavor slightly but still result in a delicious soup.

Is there a specific type of pasta I can use instead of elbow macaroni?

Feel free to use other small pasta shapes like small shells or ditalini if you don’t have elbow macaroni on hand.

Adjust the cooking time as needed.

Can I use fresh vegetables instead of frozen mixed vegetables?

Absolutely! You can use fresh vegetables, but make sure to adjust the cooking time accordingly.

Add them a bit earlier in the process to ensure they cook through.

What can I substitute for Worcestershire sauce if I don’t have it?

If you don’t have Worcestershire sauce, you can use soy sauce as a substitute.

It will add a similar depth of flavor to the soup.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time.

Store it in an airtight container in the refrigerator, and reheat on the stove or in the microwave when ready to serve.