Discover the homely and satisfying taste of Beef and Tomato Macaroni Soup, a dish that perfectly blends hearty beef, tangy tomatoes, and tender macaroni. This article explores the effortless art of creating this nourishing soup, ideal for a cozy meal any day.

The Comforting Appeal of Beef and Tomato Macaroni Soup

Beef and Tomato Macaroni Soup is a hearty and flavorful dish that brings together the robustness of beef, the acidity of tomatoes, and the classic comfort of macaroni. It’s a versatile soup that’s both filling and delicious.

The Balance of Ingredients

Getting the right balance of beef, tomatoes, and macaroni is key to achieving a soup that’s both flavorful and satisfying.

Crafting the Perfect Beef and Tomato Macaroni Soup

Making Beef and Tomato Macaroni Soup is straightforward, but a few tips can help you bring out the best in this simple dish.

Tips for a Hearty Soup

Choice of Beef: Use a cut of beef that’s rich in flavor and tenderizes well during cooking.
Tomato Quality: Opt for high-quality canned tomatoes or fresh tomatoes for a rich and tangy base.
Macaroni Texture: Add the macaroni towards the end of cooking to maintain its texture.

Frequently Asked Questions About Beef and Tomato Macaroni Soup

Can I Make This Soup in a Slow Cooker?

Yes, this soup can be easily adapted for a slow cooker, allowing the flavors to develop even more.

What Are the Best Herbs and Spices for This Soup?

Herbs like basil, oregano, and thyme complement the flavors well. Spices like paprika or a bay leaf can add depth.

How Should I Store and Reheat Leftovers?

Store in the refrigerator and reheat on the stove. Add a little water or broth if the soup has thickened.

Notes and Tips for a Fulfilling Meal

Variations: Add vegetables like carrots or celery for extra nutrition and flavor.
Serving Suggestions: Serve with crusty bread or a side salad for a complete meal.

Conclusion: The Essence of Homestyle Cooking

In conclusion, Beef and Tomato Macaroni Soup is a testament to the comfort and satisfaction of homestyle cooking. With its rich flavors and hearty ingredients, it’s a perfect meal for those looking for warmth and nourishment in a bowl.

BEEF AND TOMATO MACARONI SOUP

title

"Savor the heartiness of Beef and Tomato Macaroni Soup - a comforting bowl of flavorful goodness. Easy, wholesome, and perfect for a cozy meal!"

Prep Time 10

Cook Time 30

Total Time 40

Serving Size

Ingredients

2 tablespoons vegetable oil
1 pound ground beef
1 medium yellow onion finely chopped
1 green bell pepper finely chopped
2 cloves garlic minced
2 teaspoons chili powder
2 teaspoons dried oregano
32 ounces beef broth
1/2 teaspoon black pepper
2 10.75-ounce cans condensed cream of tomato soup
2 cups uncooked pasta
1 teaspoon salt
4 cups water
1 15-ounce can diced tomatoes, undrained

Instructions

Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat.
Add 1 chopped onion, 1 chopped green bell pepper, and 2 minced garlic cloves. Sauté until the onion mixture begins to soften, about 5-6 minutes.
Add 1 pound of ground beef, crumbling it with a wooden spoon, and cook until there is no longer any pink. Drain off excess fat.
Stir in 2 teaspoons of chili powder, 2 teaspoons of oregano, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook over medium heat for 1-2 minutes.
Add 2 (10.75-ounce) cans of condensed cream of tomato soup, 1 (15-ounce) can of diced tomatoes with their juice, 32 ounces of beef broth, and 4 cups of water.
Bring the mixture to a boil, then add 2 cups of pasta. Reduce heat, cover, and simmer until the pasta is just al dente.
Adjust seasoning and serve.

Notes

If you're a fan of chili mac, consider adding a teaspoon or two of cumin to give this soup a Mexican flair. Top it off with a sprinkle of shredded Mexican cheese blend and some chopped cilantro before serving.
While homemade stock is optimal, convenient store-bought options with a homemade flavor are readily available. Look for low-sodium versions if you're mindful of salt intake.
In a time crunch, you can substitute Better than Bouillon for beef broth. Simply mix 1 ½ tablespoons into 32 oz. of water, and you can even do this directly in the pot instead of dissolving the bouillon in water first.