One-Pot Beef and Macaroni Soup
A comforting, hearty soup that tastes like it simmered all day but comes together in just 35 minutes. Perfect for busy weeknights or lazy Sundays.
Ingredients
- 1 pound lean ground beef 90% lean or higher preferred
- 1/2 cup onion diced; yellow or white
- 6 cups beef broth low-sodium preferred
- 14 ounces canned diced tomatoes do not drain
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 1/2 cups elbow macaroni uncooked
- 1 1/2 cups frozen mixed vegetables no need to thaw
- salt and black pepper to taste
Instructions
- In a large pot or Dutch oven over medium-high heat, brown the ground beef and diced onions together until no pink remains (about 5-7 minutes). Drain off any excess fat.
- Deglaze the pot by pouring in the beef broth and scraping up the browned bits from the bottom. Stir in the undrained diced tomatoes and tomato paste until the paste is dissolved.
- Add the Worcestershire sauce, dried oregano, and dried basil (rub the herbs between your palms to release the oils). Bring to a boil, then reduce heat and simmer for 5 minutes.
- Stir in the uncooked elbow macaroni and frozen mixed vegetables. Simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.
- Season with salt and pepper to taste and serve hot.
Notes
To prevent the pasta from getting soggy in leftovers: Cook the macaroni separately and store it apart from the broth. Combine them only when serving.