Embracing the Leftovers
The only thing better than a bowl of Macaroni Soup is having some left for the next day! Store it properly, and your next meal is sorted. And if you do freeze it, remember, fresh pasta can always rejuvenate your soup.
In Conclusion
The tomato-based Macaroni Soup is more than just a meal; it’s an emotion, a warm hug on a cold day, a memory of simpler times. Whether you’re cooking for one or a whole party, this soup promises to deliver comfort, taste, and joy in every bite.
Beef and Macaroni Soup Recipe
Ingredients:
- 1 pound prime ground beef
- ½ cup finely chopped red onion
- 6 cups rich beef stock
- 14 ounces fresh chopped tomatoes
- 2 tablespoons sundried tomato puree
- 1 teaspoon traditional Worcestershire sauce
- ½ teaspoon crushed oregano
- ½ teaspoon dried sweet basil
- 1 ½ cups uncooked elbow pasta
- 1 ½ cups quick-freeze garden vegetables
Steps to a Flavorsome Experience:
- In a robust soup cauldron, marry the beef and red onions, cooking until the beef is perfectly browned and the onions translucent. Skim off any extra fat, ensuring a lean soup base.
- Pour in the beef stock, introducing the freshly chopped tomatoes, the deep sundried tomato puree, Worcestershire sauce, and a sprinkle of crushed oregano and sweet basil. Stir this mixture with love and let it come to a gentle boil. Lower the heat and let it simmer for about 5 minutes, allowing the flavors to mingle.
- As aromas fill your kitchen, introduce the elbow pasta and the garden vegetables to the pot. Allow them to simmer for roughly 8 minutes. The pasta should be tender to the bite but still hold its shape.
- Season with salt and freshly cracked pepper as per your palate. Give it a good stir.
- Pour into bowls and, for those who desire, sprinkle a handful of freshly shredded cheese atop. Serve with warm crusty bread for a meal that wraps you in warmth.
Recipe crafted by a culinary enthusiast for all those seeking a bowl of comfort and love.
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