Beef and tomato macaroni soup are one of my favorite soups; I forget how much I love this soup. It has been top on my favorite’s soup list. I mostly make the soup that in a crockpot. Mostly soups are enriched by letting them simmer all day, the additives combining in ways that a quick 20 minutes simmer just doesn’t accomplish. You have that little happy supposed in your head all day long that your dinner is going to be ready when you become home.
With this method is that you precook the noodles and at the end of the day you add them, just long enough to heat them up. The macaroni soup cooks all day long if you lack, when you return home, you have it waiting for you. Just add the precook noodles and theirs dinner.
This soup is really a comfort food and delicious, healthy food. My all family members like this soup. My biggest recommendation about this recipe is to drain and stain the ground beef. You can see that this shop has a little bit of grease in it. The tougher the beef soup, the beefier your soup will end up and a little additional Worcestershire sauce help with that as well I prefer adding in dry macaroni 30 minutes before serving but if you are in a time crunch at the end of the day, prepare and then add the pasta in.
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Prep time: 15 minutes
Cook time: 8 hours
Total time: 8 hours 15 minutes
- 1 pound ground beef
- 1 cup onion, diced
- 3 cloves garlic, minced
- 6 cups very strong beef broth
- 1- 28-ounce can Chopped Tomatoes
- 1- 28 ounce can be whole Tomatoes
- ½ cup ketchup
- 1½ Tablespoon Worcestershire sauce
- 1-2 tablespoons brown sugar, to taste
- 1 teaspoon Italian seasoning
- 3 cups cooked elbow macaroni OR 2 cups dry macaroni to add in at the end
- salt and pepper, as desired
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In a medium frying pan, add the ground beef, onion, and garlic cook until ground beef is no longer pink.
Drain the grease and place in a large crockpot.
Add the soup, cans of chopped and whole tomatoes, Worcestershire Italian seasoning and brown sugar. Add more sugar and Worcestershire to taste if you desired.
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Cover the crockpot with lid and cook on low heat for 8 to 10 hours. When ready to serve, both add the dry macaroni and let cook for 20 to 25 minutes. You add cooked macaroni also.
Let the macaroni heat through and serve!.
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