beef and macaroni soup

Ingredients

• 1 pound ground beef or small beef cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 1 can (14 oz) diced tomatoes
• 6 cups beef broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt & pepper, to taste
• 1 cup elbow macaroni
• Optional: fresh parsley for garnish

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Instructions

1. Brown the Beef

1. Heat olive oil in a large pot over medium heat.
2. Add beef and cook until browned. Drain excess fat if needed.

2. Sauté Vegetables

1. Add onion, garlic, carrots, and celery.
2. Cook 5–7 minutes until softened.

3. Add Broth and Tomatoes

1. Stir in diced tomatoes, beef broth, basil, oregano, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer 20 minutes.

4. Cook the Macaroni

1. Add macaroni to the simmering soup.
2. Cook 8–10 minutes, or until pasta is tender.

5. Serve

• Taste and adjust seasonings.
• Garnish with fresh parsley if desired.

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Tips

• For extra flavor, add a bay leaf while simmering (remove before serving).
• Can substitute ground turkey or chicken for beef.
• Freeze leftovers in portions—reheat gently to prevent pasta from overcooking.