By Beef and Macaroni Soup is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Beef and Macaroni Soup captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Beef and Macaroni Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 pound (450g) prime ground beef
1/2 cup (75g) finely chopped red onion
6 cups (1.5 litres) rich beef stock
14 ounces (400g) fresh chopped tomatoes
2 tablespoons sundried tomato purée
1 teaspoon traditional Worcestershire sauce
1/2 teaspoon crushed oregano
1/2 teaspoon dried sweet basil
1 1/2 cups (150g) uncooked elbow pasta
1 1/2 cups (225g) quick-freeze garden vegetables (e.g., peas, carrots, and green beans)
PREPARATION STEPS
Brown the Beef:
In a large soup pot, cook the ground beef and chopped red onion over medium heat until the beef is browned and the onions are soft and translucent.
Skim off any excess fat to create a leaner soup base.
Prepare the Broth:
Pour the beef stock into the pot and stir in the fresh chopped tomatoes, sundried tomato purée, Worcestershire sauce, crushed oregano, and sweet basil.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes to allow the flavours to meld together.
Add the Pasta and Vegetables:
Stir in the elbow pasta and frozen garden vegetables. Let the soup simmer for 8 minutes, or until the pasta is tender but firm (al dente) and the vegetables are cooked through.
Season and Serve:
Season the soup with salt and freshly cracked black pepper to taste. Stir well.
Ladle the soup into bowls and, if desired, sprinkle with freshly shredded cheese. Serve with warm, crusty bread for a wholesome meal.
Details:
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Servings: 4–6
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
