CLASSIC BEEF & TOMATO MACARONI SOUP
Talk about comfort food, this beefy macaroni and tomato soup is seriously the best thing I have tasted all fall! There's a reason it's a timeless classic!
Provided by Karlynn Johnston
Categories Main Course
Time 8h15m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 421 kcal, Carbohydrate 55 g, Protein 20 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 1173 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
BEEFY TOMATO AND MACARONI SOUP
Provided by Laura
Number Of Ingredients 14
Steps:
- In a stock pot, brown ground beef and onion together until beef is fully cooked. Drain off any excess grease.
- Then mix in the beef broth, diced tomatoes, tomato soup, tomato paste, carrots, steak sauce, worcestershire, basil, garlic, salt, and pepper. Bring to a boil.
- Reduce to a simmer and simmer for 10 minutes.
- Add cooked macaroni and cooked until heated. At this point if the soup is too thick for you, feel free to add water to get the right consistency. I like it fairly thick. Serves 5-6.
BEEFY TOMATO PASTA SOUP
If you're a fan of Italian fare, you'll like this chunky combination from Nancy Rollag, Kewaskum, Wisconsin. "I enjoy this satisfying soup, and it's easier to fix than lasagna," she writes.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. , Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.
Nutrition Facts : Calories 207 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 718mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
BEEFY TOMATO PASTA SOUP
Make and share this Beefy Tomato Pasta Soup recipe from Food.com.
Provided by hungrykitten
Categories Meat
Time 40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper.
- Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.
Nutrition Facts : Calories 217.6, Fat 7.3, SaturatedFat 2.8, Cholesterol 30.8, Sodium 581.3, Carbohydrate 26.1, Fiber 3.1, Sugar 7.8, Protein 12.6
BEEFY TOMATO MACARONI SOUP
This soup is so easy to put together. Combine ground beef, onions, garlic , jarred spaghetti sauce, chicken stock, small pasta and seasonings and you have the most delicious soup. This will become part of your regular rotation soups.. it's a must try!
Provided by Barbara M.
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 440, Fat 24.3, SaturatedFat 8.6, Cholesterol 72.1, Sodium 1502.4, Carbohydrate 31.4, Fiber 2.6, Sugar 9.7, Protein 22.9
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