Beef and Macaroni Soup

Here’s a cozy, family-friendly recipe for Beef and Macaroni Soup — also known as “goulash soup” or “cowboy soup.” It’s hearty, budget-friendly, and easy to make in one pot!

Beef and Macaroni Soup

Ingredients:

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can (15 oz) diced tomatoes (with juice)

• 1 can (15 oz) tomato sauce

• 4 cups beef broth

• 1 cup elbow macaroni (uncooked)

• 1 tsp Italian seasoning

• ½ tsp paprika (optional)

• Salt and pepper, to taste

• Optional: 1 cup frozen corn or mixed vegetables

• Optional garnish: shredded cheese or fresh parsley

Instructions:

1. Cook the beef:
   In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess grease.

2. Sauté aromatics:
   Add diced onion and cook for 2–3 minutes until softened. Add garlic and cook another 30 seconds.

3. Add liquids and seasoning:
   Stir in diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper. Bring to a simmer.

4. Simmer the soup:
   Let it simmer for about 10–15 minutes to blend the flavors.

5. Add macaroni:
   Stir in the uncooked elbow macaroni and continue simmering for 8–10 minutes, or until pasta is tender. Stir occasionally so it doesn’t stick.

6. Add veggies (optional):
   If using frozen vegetables, stir them in during the last 5 minutes of cooking.

7. Serve:
   Ladle into bowls and top with shredded cheese or parsley if desired. Serve with crusty bread or cornbread.

Tips:

• Don’t overcook the pasta — it’ll absorb broth the longer it sits.

• For leftovers, add extra broth when reheating (the macaroni soaks it up).

• Can be frozen, but consider cooking the pasta separately and adding it when serving.