Beef and Macaroni Soup

Step 3: Build the Broth

1. Return the browned beef to the pot.
2. Stir in the tomato paste, ensuring the meat and vegetables are coated.
3. Pour in the beef broth and diced tomatoes.
4. Add thyme, oregano, bay leaf, and a pinch of salt and pepper.
5. Bring the mixture to a boil, then reduce the heat and simmer gently for 45–50 minutes, or until the beef is tender.

Step 4: Cook the Macaroni

1. About 10 minutes before the soup is done, add the macaroni to the pot.
2. Stir occasionally to prevent the pasta from sticking together.
3. Cook until the macaroni is tender but still slightly firm (al dente).

Step 5: Add Peas and Final Seasoning

1. Stir in the frozen peas and cook for another 2–3 minutes.
2. Taste the soup and adjust seasoning with more salt or pepper if needed.

Step 6: Serve

1. Remove the bay leaf.
2. Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or crackers for a complete meal.

Tips for Perfect Beef and Macaroni Soup

• Cut the beef small: Smaller pieces cook faster and are easier to eat.
• Don’t overcook the pasta: Add it toward the end to avoid mushy macaroni.
• Enhance flavor: A splash of Worcestershire sauce or a sprinkle of Parmesan cheese can elevate the soup.
• Make it ahead: This soup tastes even better the next day after the flavors have melded.

Why This Soup Is Special

This Beef and Macaroni Soup is not only hearty and satisfying but also versatile. You can add other vegetables like green beans or potatoes, or substitute small shells for macaroni. Its rich beef broth infused with herbs makes it a comforting dish for family dinners, lunchboxes, or even meal prep for the week.

If you want, I can also create a quick 30-minute version of this soup that’s just as flavorful but faster for busy days.

Do you want me to do that?