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Andrew Fowler

Beefy Tomato Macaroni Soup

Print Recipe
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 2 cups diced carrots
  • 1 1/2 cups diced celery
  • 3 cloves garlic minced
  • 28 oz canned crushed tomatoes
  • 8 cups low-sodium beef broth
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 10 oz elbow macaroni

Method
 

  1. Brown the beef and onion for 9 minutes until the beef reaches 160°F and drain the fat.
  2. Transfer to a 6-quart crockpot and add the carrots, celery, garlic, tomatoes, broth, oregano, salt and pepper.
  3. Cover and cook on low for 5 hours until the vegetables are tender.
  4. Cook the macaroni separately for 1 minute less than the package directs and drain it.
  5. Stir the macaroni into the soup and serve before it absorbs too much broth.