Beef and Tomato Macaroni Soup (Print Format)

Rich tomato broth, savory beef, and tender macaroni make this a comforting, family-friendly soup for cool nights.

# Ingredients:

→ Soup Base

01 - 2 tablespoons vegetable oil
02 - 1 medium yellow onion, finely chopped
03 - 1 green bell pepper, finely chopped
04 - 2 cloves garlic, minced

→ Protein and Seasoning

05 - 1 pound ground beef
06 - 2 teaspoons chili powder
07 - 2 teaspoons dried oregano
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

→ Liquids and Add-ins

10 - 2 (10.75-ounce) cans condensed cream of tomato soup
11 - 1 (15-ounce) can diced tomatoes undrained
12 - 32 ounces beef broth
13 - 4 cups water
14 - 2 cups uncooked pasta

# Steps:

01 - Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add the onion, green bell pepper, and garlic, cooking until the onion mixture softens, about 5-6 minutes.
02 - Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until no pink remains, then drain excess fat.
03 - Stir in chili powder, oregano, salt, and black pepper. Cook for 1-2 minutes over medium heat to bloom the spices.
04 - Add the condensed tomato soup, diced tomatoes with juice, beef broth, and water. Bring the mixture to a boil.
05 - Add the uncooked pasta, reduce the heat, cover, and simmer until the pasta is just al dente. Adjust seasoning as needed and serve hot.

# Tips:

01 - Add a teaspoon or two of cumin for a chili-mac variation and top with shredded Mexican cheese blend and chopped cilantro.
02 - Use homemade stock when available, or substitute with low-sodium store-bought stock for better salt control.
03 - Better than Bouillon can be used in place of beef broth by mixing 1 ½ tablespoons into 32 oz. water.