Description
This hearty One-Pot Beef and Macaroni Soup is a comforting, easy dinner packed with lean ground beef, tender vegetables, and whole wheat macaroni in a rich tomato broth. It’s a quick, family-friendly meal that’s perfect for busy weeknights!
Ingredients
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1 lb lean ground beef
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1 medium onion, finely chopped
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2 large carrots, peeled and finely chopped
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1 stalk celery, finely chopped
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1 red bell pepper, finely chopped
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1 teaspoon minced garlic
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2 teaspoons salt
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1 teaspoon dried oregano
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1/2 teaspoon paprika
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4 cups low-sodium chicken broth (or beef/vegetable broth)
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1 (28 oz) can crushed tomatoes
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1 3/4 cups dry whole wheat macaroni (or any small pasta)
Instructions
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Brown the Beef:
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In a large pot, cook ground beef and onion over medium-high heat until browned, about 2-3 minutes.
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Cook the Vegetables:
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Add carrots, celery, red pepper, garlic, salt, oregano, and paprika.
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Cook for 7-8 minutes, stirring occasionally, until vegetables are tender.
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Simmer the Soup:
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Pour in the broth and crushed tomatoes.
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Stir in the dry macaroni and bring to a boil.
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Reduce heat to medium and cook for 6-7 minutes, until pasta is tender.
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Serve & Enjoy:
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Ladle into bowls and serve hot.
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Notes
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Storage: Keep in an airtight container in the fridge for up to 3 days.
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Reheat: Warm on the stove over medium heat, adding extra broth if needed.
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Freezing: Freeze for up to 3 months without the pasta; add fresh pasta when reheating.
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Extra Flavor: Add Parmesan cheese, a dash of hot sauce, or fresh parsley for garnish.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 40mg