Classic Beef Tomato Macaroni Soup Recipes

GOULASH SOUP - BEEF AND TOMATO MACARONI SOUP

Steps:

• Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 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 sauteed 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, cover and reduce heat to medium,. Boil stirring occasionally, until pasta has cooked through, about 15 - 20 minutes. If adding corn, stir in corn during last 3 minutes of cooking.
• Remove bay leaves, serve warm garnished with fresh parsley and parmesan cheese if desired.

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.

MACARONI, BEEF AND TOMATO SOUP

Steps:

• Saute ground beef, onions and celery.
• Add salt, pepper and tomatoes, tomato soup, beef broth, macaroni and worcestershire sauce.
• Bring to a boil then simmer for 18 minutes.
• Divide into containers and freeze if so desired.