Looking for a delicious and satisfying soup to warm you up this fall? Look no further than this hearty Beef and Tomato Macaroni Soup! With its rich tomato broth, tender macaroni, and flavorful ground beef, this soup is the perfect comfort food for those chilly days. Plus, it’s easy to make and yields plenty of leftovers for the week!
To start off, sauté some onions, garlic, and bell peppers to create a flavor-packed base for the soup. I recommend using yellow or Spanish onions for their balanced flavor. Next, add the ground beef and brown it until there’s no longer any pink. This will give the soup a rich and beefy taste.
To enhance the tomato flavor, I like to incorporate cream of tomato soup in addition to diced tomatoes. The cream of tomato soup adds a mellow tomato taste and helps thicken the soup slightly. It also brings a touch of richness and velvety texture that pairs perfectly with the beef broth.
Don’t forget the spices! Chili powder and dried oregano are the stars of this soup. Chili powder adds a little heat and depth to the soup, while oregano adds an earthy quality that balances the brightness of the tomatoes.
For the pasta, I recommend using elbow macaroni. Its curved shape and size ensure that each spoonful is filled with a perfect combination of beef, tomatoes, and pasta. The tubular shape of the pasta maximizes its surface area, allowing it to absorb all the delicious flavors of the soup.
If you’re a fan of chili mac, you can give this soup a Mexican twist by adding a teaspoon or two of cumin. Top it off with some shredded Mexican cheese blend and chopped cilantro for a burst of flavor.
When it comes to storing and freezing this soup, it can be kept in the fridge for up to four days. However, I recommend enjoying it freshly made, as the pasta can become mushy after freezing. If you want to make it ahead of time, you can prepare the soup without the pasta and add it when you’re ready to serve.
Serve this Beef and Tomato Macaroni Soup with some buttery homemade crescent rolls, beer bread, or warm Southern cornbread. If you’re looking to freshen up the meal, a crisp green salad dressed with balsamic vinaigrette or crispy coleslaw would make a great accompaniment.
If you’re in the mood for more delicious soups, be sure to check out my Chicken Tortilla Soup, Sausage and Bean Soup, and Turkey Carcass Soup. They’re all packed with flavor and will leave you craving for more!
So grab a bowl of this comforting Beef and Tomato Macaroni Soup and enjoy the warmth and satisfaction it brings. It’s the perfect meal to cozy up to on a cold day!
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (10.75-ounce) cans condensed cream of tomato soup
- 1 (15-ounces) can diced tomatoes undrained
- 32 ounces beef broth
- 4 cups water
- 2 cups uncooked elbow macaroni
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the onions, green bell pepper, and garlic. Sauté until the onions begin to soften, about 5-6 minutes.
- Add the ground beef and cook until it’s no longer pink. Drain off any excess fat.
- Add the chili powder, oregano, salt, and pepper. Cook for an additional 1-2 minutes.
- Stir in the condensed cream of tomato soup, diced tomatoes, beef broth, and water.
- Bring the soup to a boil, then add the elbow macaroni. Reduce the heat, cover, and simmer until the macaroni is al dente.
- Adjust the seasoning if needed and serve.
Bonus Recipe: Farmer’s Casserole
Farmer’s Casserole is a delicious way to start the day! It’s a fantastic breakfast that mixes great ingredients in each bite! My mother brought this recipe with her when they came to visit for Thanksgiving, and we prepared it on their last morning. It was a big hit with everyone!
Ingredinet
3 cups hash browns, frozen
34 cup monterey jack pepper cheese, shredded
1 cup cubed cooked ham 14 cup finely chopped green onion 4 thoroughly beaten eggs
1 can (12 oz.) evaporated milk
14 teaspoon ground black pepper
12 teaspoon of salt
Directions
Grease 2 quart rectangular baking dish.
Arrange potatoes in an equal layer on the bottom of the baking dish.
Top with cheese, ham, and onions.
Combine the milk, eggs, and seasonings in a mixing bowl.
Serve with potatoes and cheese.
Refrigerate for the night.
Bake for 40-50 minutes, or until set.
