![]() Add macaroni and cook until the pasta is done. Add sausage slices and cook for another two minutes. Reduce heat simmer, covered, until macaroni is tender, 20-25 minutes, stirring occasionally. Stir in remaining ingredients bring to a boil. Add carrots and continue to cook for about three minutes. In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink, breaking meat into crumbles drain. Add garlic and saute until lightly brown. Heat Olive oil in a medium pot over medium-high heat. It’s perfect to drive away that dreary feeling of the pouring rain and cold temperature. Reduce heat cover and simmer for 8-10 minutes or until macaroni and vegetables are tender. Stir in the mixed vegetables, tomatoes, broth and pepper. Cover and cook for 5-10 minutes until carrots have softened. In a large saucepan, cook beef over medium heat until no longer pink drain. Add broth and tomatoes and bring to a boil. Add ground beef, stirring to crumble, and cook until lightly browned, about 2-3 minutes. Then you add that enticing creamy flavor by adding milk. Add Italian seasoning, garlic, salt, paprika, pepper and pepper flakes and cook 1 minute. It’s a meal by itself, packed with either ground beef or slices of it, complemented by fresh vegies like carrots and cabbage. Not just the usual soup, but creamy beef macaroni soup. We like the texture of the cheese product we added for creaminess, but you can use cheddar as a good substitute if you’d prefer! (This was a 32-ounce block).When it’s rainy outside, nothing brings cheer to your dining table than a warm soup. Give the macaroni about 2-3 minutes to cook before you add in a block of cheesy goodness, or your favorite fresh cheese. ![]() The boiling broth will cook it and add plenty of flavors to make this soup a hit! I just refill the beef broth box and pour it right in.Īdd some seasonings– we used 1 Tablespoon of salt, 1/2 a tablespoon of pepper, 1 tablespoon of garlic (or several cloves of fresh minced garlic), and 1/2 a tablespoon of sriracha to add some flavor, but your favorite soup seasonings will work perfectly for this!īring the soup to a boil to combine the flavors, and once it’s boiling, go ahead and pour in 4 cups of uncooked macaroni. Once the ground beef is browned, simply start adding in other ingredients– one can of diced tomatoes, a box (32 ounces) of beef broth, and then 32 ounces of water. 2 Return the pot to the heat and add the rest of the ingredients: whole tomatoes, beef stock or broth, bell peppers, carrots, red potatoes, tomato paste, salt, pepper, and spices. We really like to use a lean ground beef from a local butcher, but your favorite ground beef or even ground turkey will work! Remove the pot from the heat and drain off as much fat as you can. Just put it in your favorite soup pot and cook until the ground beef is browned. ![]() ![]() Add the pasta sauce, diced tomatoes, tomato paste, and Worcestershire sauce to the skillet. Stir in the oregano, basil, garlic powder, salt, and pepper. Add the ground beef and diced onion to the skillet, cooking until the beef no pink remains. This simple recipe starts with 2 pounds of ground beef and one diced onion. Heat a 10-inch skillet over medium-high heat. Beef, hearty macaroni noodles, and cheese make this a delightful soup the whole family will love, and it’s SO simple to make– you just need one pot! Reduce heat to low, cover, and simmer until potatoes are tender (approximately 15-20 minutes). Cold weather calls for comfort food, and this beefy macaroni soup fits the bill! For my family, cold weather is always soup weather, and I love a good soup recipe that basically contains the things I already keep in my pantry or freezer– who wants to get out if they don’t have to? Next weekend, we’re staring down a mini ice storm, and we’re prepared for soup weather. Add carrots, celery, tomatoes, green beans, potatoes, tomato paste, broth, water, bay leaf, oregano, thyme, red pepper flakes, teaspoon salt, and teaspoon pepper.
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