Step 3: Build the Broth
Return the browned beef to the pot. Pour in the beef broth (or water with bouillon), and add the bay leaf, thyme, paprika, salt, and pepper. Stir well, bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30–40 minutes. The beef should become tender and the flavors meld together beautifully.
Step 4: Cook the Macaroni
Once the beef is tender, add the macaroni and green beans (if using). Continue simmering for another 8–10 minutes, or until the macaroni is cooked al dente. Stir occasionally to prevent sticking. Taste and adjust the seasoning if needed.
Step 5: Serve and Garnish
Remove the bay leaf and ladle the soup into bowls. Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve hot with crusty bread or a light side salad.
Tips for the Perfect Beef Macaroni Soup
- Choose the right beef: Stew meat or sirloin works best because they become tender after simmering.
- Don’t overcook the macaroni: Add it toward the end to prevent it from becoming mushy.
- Add a twist: A splash of soy sauce or a few drops of Worcestershire sauce can deepen the flavor.
- Storage: The soup tastes even better the next day and can be refrigerated for up to 3 days. Reheat gently to avoid overcooking the pasta.
Conclusion
Beef macaroni soup is a hearty, comforting dish that combines the richness of beef with the warmth of tender pasta and vegetables. Its simple preparation makes it ideal for family dinners, meal prep, or a cozy night in. By following this step-by-step method, you can create a flavorful soup that satisfies both the stomach and the soul.
If you want, I can also make a quick version of this soup in under 30 minutes that’s just as flavorful but perfect for busy nights. Do you want me to do that?
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