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Tomato, Beef, And Macaroni Soup Recipe


  • 4 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 1½ lbs lean ground beef
  • 1 can (156 mL/5 1/2 oz or ⅔ cup) tomato paste
  • 1 can (796 mL/28 oz or 3 ⅓ cups) diced tomatoes
  • 1 litre/quart chicken or beef broth
  • 2 cups water
  • 1½ teaspoons dried oregano
  • Salt and pepper, to taste
  • 1 ½ cups dried whole wheat macaroni
  • 1 cup firmly packed finely chopped kale or spinach
  • ¼ cup loosely packed minced parsley


  1. Heat the oil in a large stockpot over a medium heat, then add your onion, celery and carrots; cook until vegetables have softened (about 10 minutes).
  2. Add the ground beef, breaking up with spoon, until cooked through.
  3. Add the tomato paste and cook, stirring, until it turns a couple of shades darker, which should at least two minutes. This is an important flavour-building step because it caramelises the sugars and cooks out the raw tomato flavour.
  4. Stir in the diced tomatoes, broth, water and oregano. Bring to a boil, then reduce heat and simmer, covered, for 30-60 minutes. A long simmer yields a deeply flavourful broth. Season to taste with salt and pepper.
  5. Fifteen minutes before serving, add the macaroni, and simmer until al dente. Stir in the chopped kale and parsley a minute before serving. The macaroni will continue to absorb liquid as the soup rests, but resist the urge to add more water or broth – it’ll just dilute the deliciousness.

Tomato, Beef, And Macaroni Soup Recipe Tomato, Beef, And Macaroni Soup Recipe Reviewed by Jarvis Mann on 9:02 AM Rating: 5

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