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A Cooking Adventure with Thom


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Beef and Tomato Macaroni Soup

Thom Hackett

http://www.cookingclassy.com/2015/02/beef-tomato-macaroni-soup/

Servings: 5

 

 

You may remember this as “Goulash” or “Cowboy Delight” but let’s be honest, what kind of names are those for a dinner meal?  Definitely not the classiest, but that doesn’t really matter I guess does it?  What really matters is that this is one hundred percent, home-style comfort food right here.  Just like what mom used to make.  I have been craving this stuff for years and everyone has always laughed and said “wait you like that stuff?”  Yes, I love the stuff and I was out to prove it can be delicious, so today I’m sharing my version that’s a step up from some of the sugary ketchup versions your mom may have made :)

Ingredients


1 lb lean ground beef
2 Tbsp olive oil
1 cup chopped carrots (2 medium)
1 cup chopped yellow onion (1 small)
2 cloves garlic, minced
Salt and freshly ground black pepper
3 cups low-sodium beef broth
2 (8 oz) cans tomato sauce
1 1/2 (14.5 oz) cans petite diced tomatoes
1 Tbsp Worcestershire sauce
1 Tbsp chopped fresh marjoram (or 1 tsp dried)
2 tsp chopped fresh thyme (or 3/4 tsp dried)
2 bay leaves
1 1/4 cups (5.6 oz) dry small elbow pasta
Fresh chopped parsley and finely grated parmesan cheese, for serving (optional)

Cooking Method


Heat 1 Tbsp olive oil in a large pot (I will probably use non-stick next time so I don't have to stir so much to prevent noodles from sticking to the bottom) over medium-high heat.  Add carrots and onions and sauté 3 minutes then add garlic and sauté 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 sautéed 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 and cook, stirring occasionally, until pasta has cooked through, about 15 minutes.

Remove bay leaves, serve warm garnished with fresh parsley and parmesan cheese if desired.
     
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