Description
Hearty one‑pot soup with ground beef, macaroni, vegetables and tomatoes in a seasoned broth, ready in about 30 minutes.
Ingredients
- 16 ounces ground beef (lean)
- 1½ teaspoons garlic salt
- 1 teaspoon dried basil
- 2 bay leaves
- 6½ cups beef broth or stock (low sodium)
- 28 ounces diced tomatoes, undrained
- 6 ounces tomato paste
- 2 tablespoons soy sauce (low sodium)
- 12 ounces mixed vegetables (frozen bag: e.g. carrots, corn, green beans)
- 1¾ cups macaroni noodles
- Garnish: chopped parsley (optional)
- Garnish: shredded Parmesan cheese (optional)
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium‑high heat. Drain off the grease. Season with garlic salt, dried basil, and bay leaves. Stir to combine.
- Pour in the beef broth, diced tomatoes (undrained), tomato paste, soy sauce, and mixed vegetables. Stir and bring just to a boil.
- Add the macaroni noodles, then reduce heat to a simmer. Cover and cook for 10‑15 minutes or until noodles are cooked to al dente.
- Serve warm, with a sprinkle of chopped parsley and/or shredded Parmesan cheese if desired.
Notes
- Storage: Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Note: noodles and vegetables absorb liquid over time; may need extra broth or water when reheating.
- Freezing: Cool completely, then transfer to a freezer‑safe, airtight container. Soup stays good frozen for up to 3 months.
- Variations: You can swap in different veggies; use fresh vegetables (may need longer cooking time); use ground turkey, sausage, or chicken instead of beef; or substitute potatoes for the macaroni to make a stew‑like version.
Nutrition
- Serving Size: 1 bowl
- Calories: 507 kcal
- Sugar: 7 g
- Sodium: 2224 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 54 mg
