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Beef and Macaroni Soup

It’s hearty, flavorful, and packed with tender beef, vegetables, and perfectly cooked macaroni, all swimming in a rich, savory broth. Unlike canned or takeout soups, making this from scratch allows you to control the flavors, textures, and freshness of every ingredient.
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Course: Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb ground beef
  • ½ cup diced onion
  • 6 cups beef broth
  • 1 14 oz can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1½ cups uncooked elbow macaroni
  • 1½ cups frozen mixed vegetables
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. In a large saucepan or pot over medium-high heat, cook the ground beef and diced onions together until the beef is browned and the onions are softened. Drain any excess grease.
  2. Stir in the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, oregano, basil, and salt and pepper to taste. Bring the mixture to a boil.
  3. Add the uncooked macaroni and frozen mixed vegetables to the pot. Reduce the heat to medium-low, cover, and simmer until the macaroni is tender and cooked through, about 10–12 minutes.
  4. Taste and adjust seasoning with additional salt and pepper, if needed.
  5. Serve hot, garnished with freshly chopped parsley for a touch of freshness and color.
  6. Enjoy!