Beef and Tomato Macaroni Soup
-
Category
Main Dish
-
Cusine
American
What do you need?
How to make?
Ingredients
1 lb lean ground beef
2 Tbsp olive oil
1 1/4 cups chopped yellow onion
1 cup chopped carrots
2 cloves garlic
Salt and freshly ground black pepper
3 cups low-sodium beef broth
2 cans tomato sauce
1 1/2 cans petite diced tomatoes
1 Tbsp Worcestershire sauce
1 Tbsp chopped fresh marjoram
2 tsp chopped fresh thyme
2 bay leaves
1 1/4 cups dry small elbow pasta
1 1/2 cups frozen corn
Fresh chopped parsley and finely grated parmesan cheese
Directions
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Pour mixture onto a plate. Heat remaining 1 Tbsp olive oil in pot over medium-high heat, add beef, season with salt and pepper and cook until browned. Drain fat from beef. Return sauteed veggies to pot along with beef broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil. Add in pasta, cover and reduce heat to medium,. Boil stirring occasionally, until pasta has cooked through, about 15 - 20 minutes. If adding corn, stir in corn during last 3 minutes of cooking. Remove bay leaves, serve warm garnished with fresh parsley and parmesan cheese if desired.
