Description
A hearty and satisfying soup perfect for a chilly evening.
Ingredients
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup elbow macaroni
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables begin to soften, about 5-7 minutes.
- Pour in the beef broth and add the diced tomatoes, oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
- Stir in the elbow macaroni and cook according to package directions, usually about 8-10 minutes, until al dente.
- Serve hot, topped with shredded cheddar cheese if desired.
Notes
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
- Feel free to add other vegetables like peas or corn.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: hamburger soup, macaroni soup, beef soup, comfort food, easy soup recipe, family dinner