BEEF AND MACARONI SOUP

 

BEEF AND MACARONI SOUP

 

This Beef and Macaroni Soup is one of the greatest soups you can prepare, particularly for colder weather since it will quickly warm you up. It is also one of the best soups you can make. It’s simple to prepare and a dish that I fondly remember from my youth. In less than half an hour, you may have a wholesome and satisfying lunch that only requires one pot to prepare. It is stuffed to the brim with delicate ground beef, macaroni pasta made with whole wheat, vegetables, tomato sauce, and plenty more!

When the first cold days arrive, it is at the top of our list of things to make, and I suggest serving this beef and tomato macaroni soup as soon as possible for the finest possible noodle texture. I hope you enjoy it!

If you store any leftover tomato macaroni soup in an airtight container and place it in the refrigerator, it will keep for three to five days. This soup may be frozen, however, if you do so, I suggest not including the pasta in the container. To do this, follow the preparation steps as outlined, but omit to add the pasta. Instead, allow the dish to fully cool before placing it in a freezer-safe bag or airtight container and then freezing it for up to three months. And to reheat, first let it thaw, if it was frozen, and then either cook it in the microwave or on the stove until it is completely hot. If the soup has become excessively thick, a few drops of beef broth may be added to help thin it back down.

THE INGREDIENTS LIST:
  • 1 Tbsp.Of canola oil.
  • Chopped carrots; I used 4 medium-sized peeled.
  • Chopped onion, I used a medium one.
  • Finely chopped celery; you’ll need 1 rib.
  • 2 Tsp.Of Italian seasoning.
  • 1 Tsp.Of minced garlic.
  • 1 Tsp.Of salt.
  • 1/4 Tsp.Of paprika.
  • 1/4 Tsp.Of black pepper.
  • Red pepper flakes; use a pinch.
  • 1 lb.Of lean ground beef.
  • 5 Cups.Of low sodium beef broth.
  • A large can.Of 28-ounces of canned diced tomatoes.
  • 11/2 Cups.Of uncooked macaroni pasta.
  • 1 Cup.Of tomato sauce.
PREPARATION:

1st Step – To begin, the canola oil should be added to a big saucepan while it is heating up over a medium-high heat setting.

2nd Step – When the oil is heated, add the carrots, onion, and celery, and sauté while stirring for approximately three to four minutes, or until the veggies have become somewhat softer.

3rd Step – Cook for a further minute after adding the Italian seasoning, garlic, salt, paprika, pepper, and pepper flakes.

4th Step – After adding the ground beef and stirring to break it up, cook it for approximately two to three minutes, or until it has a light brown color.

5th Step – After adding the broth and tomatoes, bring the mixture to a boil. Cover and continue cooking for another 5–10 minutes, or until the carrots have become more tender.

6th Step – Combine the spaghetti with the tomato sauce and stir. Cook the macaroni al dente for around seven to eight minutes with the lid on and frequent stirring (be cautious since the macaroni might cling to the bottom of the pan!). Serve.

Show Comments

No Responses Yet

Leave a Reply