Hearty Beef and Macaroni Soup That Disappears Every Single Time
There are some recipes that earn a permanent spot in your dinner rotation after just one try, and this beef and macaroni soup is absolutely one of them. Rich, tomato-based broth loaded with seasoned ground beef, tender elbow macaroni, and a colorful mix of bell peppers and tomatoes — it is the kind of meal that warms you from the inside out and has everyone at the table asking for more before they have even finished their first bowl.
Think of it as a cross between classic American goulash and a deeply satisfying beef soup. It comes together in one big pot, uses simple pantry ingredients, and somehow manages to taste like it has been simmering all day even when it has only been on the stove for about forty minutes. Fair warning though — make a big batch. A big one. You have been told.
Ingredients
- 1 ½ pounds lean ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 medium carrots, peeled and diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup water
- 1 ½ cups dry elbow macaroni
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Method
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