Description
This yummy one-pot soup has seasoned ground beef, tender veggies, and macaroni all swimming in a rich tomato broth.
Ingredients
Scale
- 1.5 pounds ground beef (80/20)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 can (28 oz) diced tomatoes
- 6 cups beef broth
- 2 cups carrots (diced)
- 2 cups celery (diced)
- 1.5 cups green beans (trimmed and cut)
- 1.5 cups elbow macaroni
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
Instructions
- Brown ground beef in a Dutch oven over medium-high heat until no pink remains throughout.
- Toss in the diced onion and minced garlic, and cook until they smell amazing.
- Pour in the diced tomatoes and beef broth, then stir everything together really well.
- Add the carrots, celery, green beans, Italian seasoning, salt, pepper, bay leaf, and Worcestershire sauce.
- Bring the whole thing to a boil, then turn down the heat and simmer for twenty minutes.
- Add the macaroni and keep simmering until the pasta is nice and tender, about ten minutes.
- Take out the bay leaf, taste it, and add more salt if you want before serving hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 342 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg