Old-Fashioned Beefy Tomato Macaroni Soup
Ground beef, tomatoes, broth, herbs, and elbow macaroni simmer together in one pot for a hearty, nostalgic beefy tomato soup.
INGREDIENTS:
1 tablespoon olive oil
1 small white onion, diced
3 cloves garlic, minced
1 lb ground beef
3 cups beef broth
1 14.5 oz can diced tomatoes
1 29 oz can tomato sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
2 cups elbow macaroni
Salt and pepper, to taste
DIRECTIONS:
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add garlic and cook for 1 more minute.
Add ground beef and season with salt and pepper. Cook until browned, breaking it apart. Drain excess fat if needed.
Stir in beef broth, diced tomatoes, tomato sauce, brown sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves.
Bring to a boil, then reduce to a simmer. Cook uncovered for 10 minutes.
Stir in elbow macaroni and continue to simmer for 10 minutes more, until pasta is tender. Stir occasionally.
Remove bay leaves, adjust seasoning, and serve hot.