Looking for a comforting and hearty soup recipe that will warm you up on a cold winter day? Look no further than our recipe for Beefy Tomato Macaroni Soup! This classic dish is a favorite among many, and for good reason. It’s easy to make, packed with flavor, and perfect for those looking for a satisfying meal that’s both comforting and comforting.
This recipe starts with a base of ground beef, which is cooked until browned and then combined with diced onion and minced garlic. The beef broth, canned diced tomatoes, uncooked elbow macaroni, and a blend of herbs and spices are added to the pot, creating a rich and flavorful broth that’s perfect for soaking up with the tender macaroni.
One of the great things about this recipe is that it’s very versatile. You can add any vegetables you like, such as carrots and celery, to make it more nutritious and flavorful. This is a great way to sneak in some extra veggies for picky eaters or to use up any vegetables that you have on hand. Additionally, you can add grated cheddar cheese to the soup for a creamy and cheesy twist.
This recipe is perfect for a family dinner or for meal prepping for the week. It’s easy to make and can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. It’s also a great recipe to make in bulk, as it’s easy to double or triple the recipe to feed a crowd.
To make this recipe, you will need the following ingredients:
1 pound ground beef
1 onion, diced
2 cloves garlic, minced
2 cups beef broth
1 can (14.5 oz) diced tomatoes
1 cup uncooked elbow macaroni…
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To make this recipe, you will need the following ingredients:
1 pound ground beef
1 onion, diced
2 cloves garlic, minced
2 cups beef broth
1 can (14.5 oz) diced tomatoes
1 cup uncooked elbow macaroni
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup grated cheddar cheese (optional)
Instructions:
In a large pot or Dutch oven, brown the ground beef over medium heat until it is no longer pink. Drain off any excess fat.
Add the onion and garlic to the pot and cook until softened, about 5 minutes.
Add the beef broth, diced tomatoes, uncooked macaroni, salt, pepper, oregano, basil, and thyme. Stir well.
Bring the soup to a boil, then reduce the heat and simmer, covered, for about 15 minutes or until the macaroni is cooked through.
If desired, stir in grated cheddar cheese until melted.
Serve hot and enjoy!
Nutrition Facts:
1 serving of this recipe, assuming 6 servings and not including the grated cheddar cheese, contains approximately:
320 calories
18g of protein
20g of fat
15g of carbohydrates
2g of fiber
6g of sugar
Recipe Notes:
Feel free to add any vegetables you like to this soup to make it more nutritious and flavorful. Carrots, celery, and bell peppers are all great options.
If you prefer a thicker soup, you can add a tablespoon of flour or cornstarch to the pot before adding the broth.
If you’re watching your salt intake, you can reduce or omit the added salt in the recipe.
Serving:
This recipe serves about 6 people.
Serve hot, with some crusty bread or crackers on the side.
Storage:
The soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To reheat, thaw if frozen and reheat over medium heat until hot, stirring occasionally.
Leftovers:
The leftovers of this soup can be reheated and eaten as is, or even used as a filling for a sandwich or as a topping for a baked potato.
You can also freeze the leftovers in small containers or freezer bags, which will make it easy to defrost and reheat later.
In conclusion, Beefy Tomato Macaroni Soup is a classic recipe that is easy to make and packed with flavor. It’s perfect for a comforting and satisfying meal that’s both comforting and comforting. Whether you’re looking for a warm meal on a cold winter day or want to make a big batch to feed a crowd, this recipe is sure to please. Give it a try and let us know how you like it!