Beef and Macaroni Soup

Step 2: Sauté the Aromatics

1. In the same pot, add onion, garlic, carrots, and celery.
2. Cook for 4–5 minutes until the vegetables are softened and fragrant.
3. Stir occasionally to prevent burning.

Step 3: Build the Soup Base

1. Return the browned beef to the pot.
2. Add diced tomatoes, beef broth, thyme, oregano, and bay leaf.
3. Bring the mixture to a gentle boil.
4. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the beef is tender.

Step 4: Cook the Macaroni

1. While the soup simmers, cook the macaroni in a separate pot according to package instructions until al dente.
2. Drain and set aside. (Optional: You can cook the pasta directly in the soup during the last 10 minutes of simmering, but it may absorb more broth.)

Step 5: Combine and Adjust Seasoning

1. Remove the bay leaf from the soup.
2. Stir in the cooked macaroni.
3. Taste and adjust salt and pepper if needed.

Step 6: Serve

1. Ladle the hot soup into bowls.
2. Garnish with fresh parsley for a pop of color and flavor.
3. Serve with warm bread or rolls for a complete meal.

Tips for Success

• Beef Choice: Use stew meat or chuck for tender, flavorful bites.
• Vegetable Variations: Add peas, corn, or green beans for extra nutrition.
• Make Ahead: Soup often tastes even better the next day as the flavors meld.
• Freezing: This soup freezes well; store in airtight containers for up to 3 months.

Beef and Macaroni Soup is a hearty, satisfying meal that’s easy to prepare and perfect for sharing with family or friends. Its rich broth, tender beef, and comforting pasta make it a classic that’s sure to become a favorite.

If you want, I can also make a quick 30-minute version of this soup for busy weeknights without losing flavor.

Do you want me to do that?