Beef Macaroni Soup Food

EASY BEEF MACARONI

Steps:

• 1. Place chopped onions, bell peppers, and ground beef in large skillet that has been sprayed with Pam. Cook until ground beef is well done.
• 2. Cook elbow noodles in water for 9 minutes.
• 3. Add both cans of tomato soup to the cooked and drained ground beef. Simmer until the noodles are cooked.
• 4. Drain noodles and add to mix. Stir well.

CHUNKY BEEF AND VEGETABLE SOUP

Steps:

• Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

BEEF MACARONI SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

BEEF AND MACARONI SOUP

Steps:

• In a large soup pot brown beef and onion until no pink remains. Drain any fat.
• Add broth, tomatoes, tomato paste, Worcestershire sauce, and seasonings. Bring to a boil. Simmer 5 minutes.
• Stir in macaroni noodles and vegetables, simmer an additional 8 minutes or until macaroni is tender. Season with salt & pepper to taste.
• Serve with shredded cheese if desired.

CROCK POT TOMATO BEEF MACARONI SOUP RECIPE

Steps:

• Ideal slow cooker size: 5- to 6-Quart.
• In a large non-stick pan or soup pot, cook the ground beef (seasoned with salt and pepper) and onions, breaking up the beef into small crumbles, until the beef is no longer pink, about 5 minutes. Add the garlic and cook, stirring constantly, 1 more minute.
• Scrape the mixture into your slow cooker. Add the broth, Worcestershire sauce (if using), tomatoes, pasta sauce, red bell pepper and spinach.
• Cover and cook on LOW for 4 to 6 hours.
• Stir in the cooked macaroni. Cover and continue to cook until heated through, 10 to 15 minutes more.

ONE POT BEEF AND TOMATO MACARONI SOUP

Steps:

• Heat a large pot over medium high heat and add canola oil. When oil is hot, add carrots, onion, and celery, cook and stir until vegetables have softened slightly, about 3-4 minutes.
• Add Italian seasoning, garlic, salt, paprika, pepper and pepper flakes and cook 1 minute.
• Add ground beef, stirring to crumble, and cook until lightly browned, about 2-3 minutes.
• Add broth and tomatoes and bring to a boil. Cover and cook for 5-10 minutes until carrots have softened.
• Stir in pasta and tomato sauce. Cover and cook, stirring often (be careful because the macaroni can stick to the bottom!) until pasta is al dente, about 7-8 minutes. Serve.

MACARONI WITH BEEF

Steps:

• Bring a medium pot of water to a boil. Add macaroni, and cook until tender according to package instructions. Drain in a colander, and set aside.
• Meanwhile, heat a large saute pan over medium-high heat. Add ground beef and onion; cook, stirring frequently with a wooden spoon, until meat is no longer pink and onion is soft and translucent, 4 to 5 minutes. Add cumin, chili powder, salt, and pepper; stir to combine.
• Stir tomato sauce and corn into mixture in pan. Cook until sauce comes to a boil, about 5 minutes. Remove from heat, and stir in reserved cooked macaroni. Scoop onto plates, and serve warm.

MY MOM'S OLD FASHIONED MACARONI SOUP

Steps:

• 1. In dutch oven, brown hamburger and onions. When done, spoon off drippings and discard. Add tomatoes and juice, tomato sauce, water, bouillon cubes and seasonings. Bring to a boil, then turn down to simmer. Simmer for 1-1/2 to 2 hours. When done, add macaroni and cook over medium heat 20 additional minutes or until macaroni is done.

BEEF MACARONI SOUP

Steps:

• In a large pan, brown the beef in oil then drain. Place in either a large stockpot or a crockpot.
• Stir in the broth, potatoes, carrots, onion, bay leaves, Worcestershire sauce Bring to a boil. Reduce heat; cover and simmer for 1 hour in the stock pot OR cook on low for 6-8 hours in the crockpot.
• Half an hour before serving, add in the macaroni and cook.
• Serve!

HAMBURGER SOUP WITH MACARONI

Steps:

• Heat a large soup pot over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
• Add diced tomatoes, beef broth, water, carrots, celery, parsley, bay leaf, salt, chili powder, and thyme. Bring to a simmer and cook for 3 to 4 hours.
• Add macaroni and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

FILIPINO BEEF MACARONI SOPAS

Steps:

• In a medium stock pot, over medium high heat, add the cooking oil. Saute the garlic, onions, celery, carrots, potatoes for 2 to 3 minutes till soft.
• Add the sliced tomatoes and ground beef. Sprinkle the Worcestershire sauce and Knorr seasoning on the ground beef as it sizzles in the pan. Stir around the pot till the beef turns from a light pink to brown in about 5 to 6 minutes. Pour the broth and increase the heat to bring to a boil.
• When broth boils, add the elbow macaroni to the pot. Stir all the ingredients together to blend well with the macaroni. Lower heat to medium. Cook for 10 to 12 minutes till noodles become soft. Season with sea salt and freshly ground black pepper. Garnish with chopped parsley if desired. Serve piping hot.
• Cook's comments : This is easy to put together when we have leftovers from other meals. You can use ground pork or chicken, and add other vegetables conveniently available. I also make homemade chicken or beef broth separately when I have time on weekends and freeze it for soup meals like this one. Check out a previous post of Nilagang Manok (Boiled Chicken) for how to make basic chicken broth.

BEEF AND MACARONI SOUP

Steps:

• Prepare macaroni according to package directions. Drain and set aside.
• In large soup pot warm oil. Add diced onion and saute for 1-2 minutes. Add minced garlic and saute for 30 seconds. Add ground beef and cook and crumble until fully cooked. Drain fat.
• Season cooked beef with salt and pepper then pour in the marinara sauce. Bring to a boil and then allow to simmer for 10-15 minutes. Pour in the heavy whipping cream and cooked elbow macaroni. Mix well and allow to cook for 5 more minutes. Remove from heat and serve.

CLASSIC BEEF & TOMATO MACARONI SOUP

Steps:

• In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot.
• Add the broth, cans of chopped and whole tomatoes, Worcestershire, ketchup,brown sugar (if wanted) and Italian seasoning. Add more sugar and Worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.
• When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and serve!
• Press the saute button and fry the ground beef and onions until the beef is no longer pink. Add in the garlic. Fry for another minute or so. Drain the grease.
• Use the Instant Pot like the slow cooker, using the slow cook button and the instructions above OR
• Add in the remaining ingredients except for the macaroni. Cook on the SOUP setting for 10 minutes. ( this really helps get the beef flavor going.) Release the pressure manually.
• Add the DRY macaroni, (not cooked or it will be mush!) then cook for 10 minutes on the SOUP setting again. Release manually or with the NPR ( naturally)
• Serve and enjoy!

BEEF MACARONI SOUP

Steps:

• Brown your ground beef in skillet.
• Once cooked thoroughly - add tomato paste & mix in - you can add a little beef stock to this to moisten if it's too dry.
• Pour remaining beef stock in large pot.
• Add in your beef/ tomato paste mixture to your large pot.
• Add in beans, tomatoes, olives & seasonings to taste.
• Bring to a boil- then reduce heat & simmer 30 minutes. Stir occasionally.
• Add in elbow macaroni - bring back to a boil & cook until pasta is al dente
• Serve with a sprinkle of cheese on top.

MUM'S BEEF MACARONI SOUP

Steps:

• Marinate Minced Beef. Marinate minced beef with light soya sauce, white pepper and corn starch -leave aside.
• Fry Shallot in Oil. Fry shallots in oil till golden brown & remove from the oil -leave aside
• Prepare the soup base. Pre-rinse the preserved Chinese cabbage, as it may be excessively salty. Boil a pot of water and put in the preserved salted Chinese cabbage. Mix some cold water into the beef mixture before placing it in the pot. This will ensure that the mince does not coagulate and separates easily. Simmer for 15 minutes. Place chopped cabbage in the beef mince pot to cook. Season with salt and pepper to taste.
• Cook the macaroni. In a separate pot, cook the macaroni according to package instructions making sure to salt the water. Once the pasta is cooked, drain and rinse under cold water to stop the cooking process. Leave aside until use.

GOULASH SOUP - BEEF AND TOMATO MACARONI SOUP

Steps:

• Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Pour mixture onto a plate.
• Heat remaining 1 Tbsp olive oil in pot over medium-high heat, add beef, season with salt and pepper and cook until browned. Drain fat from beef.
• Return sauteed veggies to pot along with beef broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil. Add in pasta, cover and reduce heat to medium,. Boil stirring occasionally, until pasta has cooked through, about 15 - 20 minutes. If adding corn, stir in corn during last 3 minutes of cooking.
• Remove bay leaves, serve warm garnished with fresh parsley and parmesan cheese if desired.

HOMESTYLE BEEF, MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.

BEEF MACARONI SOUP

Steps:

• Fry ground beef, drain any grease and remove ground beef from pan. Add oil and saute onion and celery until translucent; add wine, tomato puree and fresh tomatoes, and simmer 30 minutes. Add Salt and pepper to taste.
• Cook macaroni until tender in boiling water and drain well. Add ground beef, drained macaroni and broth to tomato mixture and simmer until heated through.

INSTANT POT OR NINJA FOODI BEEF AND MACARONI SOUP

Steps:

• Set Instant pot to sauté function.
• Add olive oil, garlic and onion. Cook until garlic is fragrant, and onion is translucent; about 2 minutes.
• Add ground beef. Cook until no longer pink, stirring regularly. Carefully drain grease and return to pot.
• Add in the carrots, beef broth, tomato sauce, diced tomatoes, Worcestershire, marjoram, bay leaves and pasta. Mix everything together.
• Set Instant Pot to high pressure and set cook time for 5 minutes. Make sure venting is off. When timer goes off, do a quick release.
• Serve and enjoy!

VEGETABLE BEEF SOUP

Steps:

• Heat 1 1/2 tablespoons canola oil in Dutch oven or heavy stockpot over medium to medium high heat. Add the chuck roast and sear to brown each side. Add about 3 cups beef broth (or enough to cover it), black pepper and bay leaves. Simmer for 2 1/2 - 3 hours or until fork tender.
• After the beef has simmered for about 2 hours heat 1 tablespoon canola oil in separate Dutch oven or heavy stockpot over medium heat. Add onion, celery and carrot; cook 5-7 or until onions and celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; cook for 1 minute stirring constantly.
• Add 4 cups beef broth, potatoes, green beans, diced tomatoes, Worcestershire Sauce. Ladle in 1 1/2 cups of the broth that you cooked the chuck roast in being careful to discard the bay leaves. Simmer until the vegetables are tender; 20-30 minutes.
• Remove the chuck roast from the pot and let it cool on a cutting board. Shred it with 2 forks discarding the fat and the cartilage. Add the shredded beef to the pot and warm for 5 minutes.

BEEF MACARONI GOULASH SOUP

Steps:

• In a large pot, heat oil over medium heat. Season your hamburger meat with salt and pepper.
• Add hamburger meat, onion, and garlic. Cook until beef is no longer pink and the onion is soft and translucent.
• Drain off excess fat, if needed.
• Add beef broth, diced tomatoes, tomato sauce, sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves.
• Bring to a boil, reduce to a simmer and let cook for 10 minutes.
• Stir in macaroni and continue simmering until pasta is tender, about 10 minutes more.
• Taste and adjust seasoning as needed and enjoy!
• Remove the bay leaves from the pot and serve.