Who doesn’t remember the warmth and comfort of coming home to a steaming bowl of soup on a chilly day? There’s something about soups that make us feel at home, loved, and cared for. And among the plethora of soups, there’s one that has been winning hearts across generations – the tomato-based Macaroni Soup.
Ingredients:
- 1 pound prime ground beef
- ½ cup finely chopped red onion
- 6 cups rich beef stock
- 14 ounces fresh chopped tomatoes
- 2 tablespoons sundried tomato puree
- 1 teaspoon traditional Worcestershire sauce
- ½ teaspoon crushed oregano
- ½ teaspoon dried sweet basil
- 1 ½ cups uncooked elbow pasta
- 1 ½ cups quick-freeze garden vegetables
Steps to a Flavorsome Experience:
- In a robust soup cauldron, marry the beef and red onions, cooking until the beef is perfectly browned and the onions translucent. Skim off any extra fat, ensuring a lean soup base.
- Pour in the beef stock, introducing the freshly chopped tomatoes, the deep sundried tomato puree, Worcestershire sauce, and a sprinkle of crushed oregano and sweet basil. Stir this mixture with love and let it come to a gentle boil. Lower the heat and let it simmer for about 5 minutes, allowing the flavors to mingle.
- As aromas fill your kitchen, introduce the elbow pasta and the garden vegetables to the pot. Allow them to simmer for roughly 8 minutes. The pasta should be tender to the bite but still hold its shape.
- Season with salt and freshly cracked pepper as per your palate. Give it a good stir.
- Pour into bowls and, for those who desire, sprinkle a handful of freshly shredded cheese atop. Serve with warm crusty bread for a meal that wraps you in warmth.