Beefy Mac Soup Recipes

CLASSIC BEEF & TOMATO MACARONI SOUP

Steps:

• In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot.
• Add the broth, cans of chopped and whole tomatoes, Worcestershire, ketchup,brown sugar (if wanted) and Italian seasoning. Add more sugar and Worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.
• When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and serve!
• Press the saute button and fry the ground beef and onions until the beef is no longer pink. Add in the garlic. Fry for another minute or so. Drain the grease.
• Use the Instant Pot like the slow cooker, using the slow cook button and the instructions above OR
• Add in the remaining ingredients except for the macaroni. Cook on the SOUP setting for 10 minutes. ( this really helps get the beef flavor going.) Release the pressure manually.
• Add the DRY macaroni, (not cooked or it will be mush!) then cook for 10 minutes on the SOUP setting again. Release manually or with the NPR ( naturally)
• Serve and enjoy!

BEEF MACARONI SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

BEEF AND MACARONI SOUP

Steps:

• In a large soup pot brown beef and onion until no pink remains. Drain any fat.
• Add broth, tomatoes, tomato paste, Worcestershire sauce, and seasonings. Bring to a boil. Simmer 5 minutes.
• Stir in macaroni noodles and vegetables, simmer an additional 8 minutes or until macaroni is tender. Season with salt & pepper to taste.
• Serve with shredded cheese if desired.

BEEFY BEAN SOUP

Steps:

• In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. , Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through.

BEEFY MACARONI

Steps:

• In a small skillet, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until macaroni is tender. Stir in the cheese. Remove from the heat; cover and let stand until cheese is melted.

BEEFY TOMATO MACARONI SOUP

Steps:

• In a large pot heat the olive oil over medium heat.
• Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
• Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink.
• Next add the salt, pepper, oregano and the one shake of cayenne pepper to the beef and stir to combine.
• Now pour in the chicken stock, pasta sauce and Rotel. Stir and bring to a simmer for 10 minutes.
• Whisk in the cream cheese until smooth then add 1/2 of the fresh basil.
• Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking.
• Spoon into bowls and garnish with the leftover basil.
• *Note: The cream cheese will look lumpy when it first goes in -- WITH A WIRE WHISK, keep whisking it and it will blend until you see no white cream cheese left.