Here’s a full guide for making a hearty beef and macaroni soup—comfort food that’s rich, filling, and easy to prepare.
🥣 Beef and Macaroni Soup
Servings: 4–6
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
- 1 lb (450 g) ground beef or cubed beef
- 1 cup macaroni (elbow pasta)
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- Optional: 1 cup frozen peas or corn for extra veggies
Instructions
- Brown the beef
- Heat oil in a large pot over medium heat.
- Add beef and cook until browned. Drain excess fat if needed.
- Sauté vegetables
- Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
- Add liquids & seasonings
- Pour in beef broth and diced tomatoes.
- Stir in basil, oregano, salt, and pepper.
- Simmer
- Cover and let simmer for 20–25 minutes until vegetables are tender.
- Cook macaroni
- Add macaroni to the soup and cook 8–10 minutes until al dente.
- Add optional veggies
- Stir in peas or corn in the last 5 minutes of cooking.
- Serve
- Taste and adjust seasoning. Serve hot with crusty bread if desired.
💡 Tips
- For richer flavor, use bone-in beef chunks instead of ground beef.
- Add a bay leaf during simmering for extra depth.
- Leftovers store well in the fridge for 2–3 days and can be frozen.
If you want, I can also give a quick 20-minute version of beef and macaroni soup that’s perfect for busy weeknights but still tastes rich and hearty.
Do you want me to do that?
