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Beefy Tomato Macaroni Soup
Andre Lewis

Beefy Tomato Macaroni Soup

This is the bowl that sits between vegetable soup and American goulash. Cook the macaroni separately and it stays pasta instead of turning the tomato broth thick and starchy. A pound and a half of beef feeds eight because every spoonful also carries elbows and vegetables.
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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.