Partial Ingredients

Everyday Style & Recipes. Est. 2010

Beef and Tomato Macaroni Soup

by

Beef and Tomato Macaroni Soup 2

For week night meals, I like to make a big pot of something tasty on Sunday to last me several days into the week. This is a great recipe for week night meals. It’s easy to throw together and the leftovers are just as good as the first day. The soup comes fully loaded with ground beef, elbow macaroni and the flavors of veggies, tomatoes and fresh herbs. This recipe calls for fresh thyme and marjoram, and I would recommend picking up some of the fresh stuff instead of the dried. It does impart way more flavor than dried herbs can. The combination of the fresh herbs with Worcestershire, tomatoes and ground beef were delicious. Garnish with a little grated parmesan and thyme springs and serve with some crusty french bread. As always with soups that have pasta, the noodles tend to soak up all the tasty broth if you add them in all at once. Make small batches and add a serving of noodles to each bowl so that none of the broth gets wasted.

Beef and Tomato Macaroni Soup 3

Print

Beef and Tomato Macaroni Soup

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Servings
Calories 400 kcal

Ingredients

  • 1 large yellow onion , chopped
  • 2 tbsp butter
  • 2 lb . ground beef
  • 4 stalks celery , chopped
  • 5 medium carrots , chopped
  • 4 cloves garlic , minced
  • 8-10 cups beef stock , depending on desired consistency
  • 28 oz . crushed tomatoes
  • 28 oz . tomato sauce
  • 30 oz . petite diced tomatoes
  • 3 tbsp worcestershire
  • 2-3 tbsp marjoram , mincd
  • 3 tbsp thyme , minced
  • 2 bay leaf
  • salt and pepper , to taste
  • 8 servings elbow macaroni pasta
  • handful parsley , chopped
  • parmesan , grated

Instructions

  1. In a 10 qt. stock pot, cook the beef and crumble apart as it cooks. Once browned, remove from heat and set aside.
  2. Add 2 tbsp butter to the pot and add the onion, carrot and celery. Cook covered for 7-8 minutes until translucent.
  3. Add the garlic and cook for several minutes on medium high heat until fragrant.
  4. Stir in the fresh thyme and marjoram, cook for another minute.
  5. Transfer the cooked beef back into the pot and add the diced tomatoes, crushed tomatoes, tomato sauce, Worcestershire, bay leaf, beef stock and fresh parsley.
  6. Bring the soup to a low boil, then bring down the heat to the lowest setting.
  7. Cook for about 35-45 minutes on low, covered. Stir occasionally.
  8. During the last 10 minutes of cooking, cook the pasta as directed on the package.
  9. Pour a serving of pasta into each of the serving bowls. Ladle the soup over the pasta.
  10. Garnish with grated parmesan cheese and fresh thyme and serve.

Beef and Tomato Macaroni Soup

Save