Yummy Vegetable Beef Macaroni Soup
Warm up with a bowl of hearty and comforting Yummy Vegetable Beef Macaroni Soup! This one-pot wonder is packed with tender ground beef, vibrant vegetables like carrots, celery, green beans, and corn, and perfectly cooked elbow macaroni, all simmering in a rich, savory broth seasoned with garlic, oregano, and basil. With a base of beef broth, diced tomatoes, and tomato paste, every spoonful is bursting with cozy, homemade flavor. Ready in just under an hour, this protein-packed soup is the ultimate crowd-pleaser for busy weeknights or chilly evenings. Serve it hot, topped with fresh parsley for a pop of color, and pair it with crusty bread for a complete meal your whole family will love. Perfect for meal prep or freezing leftovers, this recipe is as versatile as it is satisfying!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 8 cups beef broth
- 14.5 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 cup uncooked elbow macaroni
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it into small crumbles with a wooden spoon. Drain excess fat and set the beef aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the beef broth, diced tomatoes (including juices), and tomato paste. Stir to combine.
Add the browned ground beef back to the pot.
Season the soup with dried basil, dried oregano, salt, and black pepper. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes, allowing the flavors to meld.
Stir in the frozen green beans and frozen corn. Continue to simmer for 5 minutes.
Add the uncooked elbow macaroni and stir. Simmer for another 8-10 minutes, or until the macaroni is tender but not overcooked.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve hot, garnished with chopped fresh parsley if desired. Enjoy your hearty Vegetable Beef Macaroni Soup!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 8.5 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
