Beef Macaroni Soup Recipe

Beef macaroni soup is a comforting, hearty dish perfect for warming up on a chilly day. This soup is full of tender ground beef, perfectly cooked macaroni, and a rich, savory broth loaded with vegetables and herbs. It’s an easy, one-pot meal that the whole family will love. Here’s how to make this classic beef macaroni soup step by step.

Ingredients

For the Soup:

• 1 lb ground beef
• 1 tbsp olive oil (optional, for browning the beef)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 (14.5 oz) can diced tomatoes, with juice
• 1 (6 oz) can tomato paste
• 6 cups beef broth or stock
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and black pepper to taste
• 1 ½ cups elbow macaroni
• 1 cup frozen or fresh green beans (optional)
• Fresh parsley, chopped (for garnish)

Equipment Needed:

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Ladle

Step-by-Step Instructions

Step 1: Brown the Ground Beef

• In a large pot or Dutch oven over medium-high heat, add the olive oil and ground beef.
• Cook, breaking up the beef with a spoon, until it is browned and no longer pink. Drain excess fat if necessary.
• Add the diced onion and cook for another 2-3 minutes, until translucent.
• Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 2: Add Vegetables and Seasonings

• Add the diced carrots and celery to the pot and cook for 3-4 minutes to soften slightly.
• Stir in the diced tomatoes with their juice and the tomato paste.
• Pour in the beef broth and add the dried oregano, dried basil, bay leaf, and a generous pinch of salt and black pepper.
• Bring the mixture to a gentle boil.

Step 3: Simmer the Soup

• Reduce the heat to low and let the soup simmer, uncovered, for 20-25 minutes to allow the flavors to meld.
• Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 4: Cook the Macaroni

• Add the elbow macaroni and green beans (if using) to the pot.
• Cook for an additional 8-10 minutes, or until the macaroni is al dente. Stir occasionally to prevent the pasta from sticking to the bottom.

Step 5: Serve

• Remove the bay leaf and discard it.
• Ladle the soup into bowls and garnish with fresh chopped parsley.
• Serve hot with crusty bread or a side of crackers.

Serving and Storage Tips

• Serving: Enjoy with a sprinkle of grated Parmesan cheese or a dash of hot sauce for added flavor.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth if the soup thickens too much.
• Freezing: Freeze the soup without the macaroni for up to 3 months. When reheating, cook fresh macaroni and add it to the thawed soup to prevent mushy pasta.

Helpful Notes

• Flavor Boost: For a richer flavor, add a splash of Worcestershire sauce or a spoonful of soy sauce.
• Vegetable Variations: Swap or add vegetables like corn, zucchini, or spinach for variety.
• Tomato Options: Crushed tomatoes or fire-roasted diced tomatoes can be used for a slightly different flavor profile.

Tips from Well-Known Chefs

• Ina Garten: Recommends using high-quality canned tomatoes for the best flavor in soups.
• Gordon Ramsay: Suggests seasoning with a pinch of red pepper flakes for a subtle kick.
• Rachael Ray: Advises browning the meat well to create a deeper, caramelized flavor that enhances the soup.

Frequently Asked Questions

Q1: Can I use a different type of pasta?
Yes, small pasta shapes like ditalini, mini shells, or small penne work well in this soup.

Q2: Can I make this soup gluten-free?
Yes, substitute regular elbow macaroni with gluten-free pasta or rice.

Q3: What type of beef is best?
Ground chuck (80/20 blend) is great for flavor, but leaner ground beef can be used to reduce the fat content.

Q4: Can I use leftover roast beef instead of ground beef?
Absolutely! Shred or chop the cooked roast beef and add it during the simmering stage.

Q5: How can I thicken the soup?
For a thicker soup, simmer uncovered for an additional 10 minutes or add a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water.

Q6: What if I don’t have beef broth?
Substitute with chicken broth or vegetable stock, but beef broth provides the richest flavor.

Q7: How do I prevent the pasta from soaking up too much liquid?
Cook the pasta separately and add it to individual servings, or slightly undercook the pasta in the soup and add more broth when reheating.

Q8: Can I make this in a slow cooker?
Yes, brown the beef and sauté the onions and garlic first, then transfer to a slow cooker with the rest of the ingredients (except pasta). Cook on low for 6-8 hours or high for 3-4 hours. Add cooked pasta at the end.

Q9: Is there a vegetarian version?
Replace the beef with plant-based ground meat or extra vegetables, and use vegetable broth instead of beef broth.

Q10: Can I add cheese directly to the soup?
Yes, stirring in shredded cheese just before serving can add a creamy texture and extra flavor.

Enjoy this hearty beef macaroni soup for a satisfying, one-pot meal that warms you from the inside out!