Beef and Elbow Macaroni Soup
Description
In about 30 minutes, you can have this ground beef and pasta soup on your table. It's economical, comforting, satisfying and delicious and great to serve on chilly nights.
Ingredients
1 T. olive oil
1 small white onion, peeled and diced
3 cloves garlic, minced
1 lb. ground beef
3 c. beef broth
14.5 oz. can diced tomatoes
29 oz. can tomato sauce
2 T. brown sugar
1 T. Worcestershire sauce
1 t. dried basil
1 t. dried oregano
1 t. dried thyme
2 bay leaves
2 c. dry elbow macaroni
salt and black pepper
Directions
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In a large pot, heat oil over medium heat; add onion; cook until soft and translucent, about 5 minutes. Add garlic; cook 1 minute.
Add ground beef; cook until no longer pink. Discard any excess fat.
Stir in beef broth, diced tomatoes, tomato sauce, brown sugar, Worcestershire sauce, basil, oregano, thyme, salt, pepper and bay leaves.
Bring to a boil; reduce to a simmer; cook 10 minutes.
Stir in pasta; simmer until pasta is tender, about 10 minutes.
Remove and discard the bay leaves. Season to taste, if needed.
Serve.
6 servings.