Beef & Tomato Macaroni Soup - Cooking With Alecia

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Sunday, February 3, 2019

Beef & Tomato Macaroni Soup


Classic Beef & Tomato Macaroni Soup
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Talk about comfort food, this beefy macaroni and tomato soup is seriously the best thing I have tasted all fall! There’s a reason it’s a timeless classic!
Course: Main Course
Cuisine: Soup
Keyword: beef and tomato macaroni soup, beef macaroni soup
Servings: 8
Calories: 421 kcal
Author: Karlynn Johnston
Ingredients

  • 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 whole Tomatoes
  • 1/2 cup ketchup
  • 1 1/2 Tbsp Worcestershire sauce
  • 1-2 tablespoons brown sugar to taste if you have a sweeter ketchup you may not need it
  • 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

Instructions
Crockpot Directions

  1. In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot.
  2. Add the broth, cans of chopped and whole tomatoes, Worcestershire, ketchup,brown sugar (if wanted) and Italian seasoning. Add more sugar and Worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.
  3. When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and serve!

Instant Pot Directions

  1. Press the saute button and fry the ground beef and onions until the beef is no longer pink. Add in the garlic. Fry for another minute or so. Drain the grease.
  2. Use the Instant Pot like the slow cooker,  using the slow cook button and the instructions above OR
  3. Add in the remaining ingredients except for the macaroni. Cook on the SOUP setting for 10 minutes. ( this really helps get the beef flavor going.) Release the pressure manually.
  4. Add the DRY macaroni, (not cooked or it will be mush!)  then cook for 10 minutes on the SOUP setting again. Release manually or with the NPR ( naturally)
  5. Serve and enjoy!

Source: https://www.thekitchenmagpie.com/classic-beef-tomato-macaroni-soup/

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