Beef and Macaroni Soup
Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat if necessary.
Sauté the Vegetables:
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the sliced carrots and celery, and cook for an additional 5 minutes.
Add Tomatoes and Broth:
Stir in the diced tomatoes (with juice), beef broth, oregano, basil, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
Cook the Macaroni:
Stir in the uncooked elbow macaroni and continue to simmer for another 10-12 minutes, or until the pasta is tender. If the soup becomes too thick, you can add more broth or water to reach your desired consistency.
Add Peas (Optional):
If using, stir in the frozen peas and cook for another 5 minutes until heated through.
Season and Serve:
Remove the bay leaf, and taste the soup to adjust the seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired.
Tips:
For extra richness, you can add a splash of Worcestershire sauce or a dash of soy sauce to the soup.
Make it ahead: This soup can be made a day in advance and reheated, which will allow the flavors to deepen.
Customize the vegetables: Feel free to add or substitute other vegetables, like zucchini, green beans, or spinach.
Enjoy your warm and satisfying Beef and Macaroni Soup—perfect for a cozy dinner!
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