Macaroni Beef And Tomato Soup Food

MACARONI, BEEF AND TOMATO SOUP

Steps:

• Saute ground beef, onions and celery.
• Add salt, pepper and tomatoes, tomato soup, beef broth, macaroni and worcestershire sauce.
• Bring to a boil then simmer for 18 minutes.
• Divide into containers and freeze if so desired.

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.

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!

TOMATO MACARONI SOUP

Steps:

• Heat oil and butter.
• Add onion,carrots, celery and celery leaves and sauté until softened.
• Add tomatoes, Worcestershire sauce, onion soup mix and beef broth.
• Simmer for 45 minutes; add macaroni and cook on Low until pasta is cooked(app 30 minutes.).
• Taste and add salt and pepper.

MACARONI AND TOMATO SOUP

Steps:

• In lightly salted water, cook macaroni according to package directions, drain.
• In pan you cooked macaroni in, empty soup into pan and slightly warm. You don't need to bring the soup to a boil (and do not add any water!).
• Add macaroni back to pan and stir thoroughly mixing macaroni with soup.
• Salt and pepper if you would like. Eat warm and enjoy.

QUICK TOMATO MAC 'N' BEEF

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. , Cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese. Garnish with onions and sour cream if desired.

BEEFY TOMATO AND MACARONI SOUP

Steps:

• In a stock pot, brown ground beef and onion together until beef is fully cooked. Drain off any excess grease.
• Then mix in the beef broth, diced tomatoes, tomato soup, tomato paste, carrots, steak sauce, worcestershire, basil, garlic, salt, and pepper. Bring to a boil.
• Reduce to a simmer and simmer for 10 minutes.
• Add cooked macaroni and cooked until heated. At this point if the soup is too thick for you, feel free to add water to get the right consistency. I like it fairly thick. Serves 5-6.

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!

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.

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.

BEEF, MACARONI AND TOMATO CASSEROLE

Steps:

• Cook noodles until al dente, 8-10 minutes, and drain.
• Preheat oven to 350°F.
• Cook ground beef with garlic, oregano, basil, onion, green pepper, and salt and pepper until beef is browned, cooked through, and veggies are tender.
• Drain any fat.
• Add tomatoes and tomato sauce to beef mixture, then simmer 5-10 minutes.
• Mix beef mixture with cooked macaroni and place in a 9x13-inch casserole dish or lasagna pan.
• Top casserole with mozzarella and Parmesan cheeses.
• Bake at 350F for 20 minutes, or until cheese is melted and casserole is bubbly.