When the weather turns cool or you just crave something warm and satisfying, Beef and Macaroni Soup is that perfect “hug in a bowl.” This hearty soup blends tender beef, garden vegetables, and soft elbow macaroni simmered together in a savory tomato-beef broth. It’s simple, nourishing, and absolutely bursting with old-fashioned comfort.
Whether you make it for a family dinner, a cozy weekend lunch, or as part of your meal prep routine, this soup promises to fill your kitchen with rich, homey aromas and your heart with warmth.
Why You’ll Love This Recipe
- One-pot wonder: Everything cooks together for easy prep and cleanup.
- Family-friendly: A classic everyone loves — especially kids!
- Hearty and balanced: Protein, veggies, and carbs all in one satisfying bowl.
- Perfect for leftovers: The flavor deepens beautifully overnight.
Ingredients You’ll Need
For a comforting pot of soup that serves 4–6, gather these ingredients:
Beef:
- 500g (1 lb) beef stew meat or beef chuck, cut into bite-sized cubes
Macaroni:
- 1 cup dry elbow macaroni
Vegetables:
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup green beans, chopped (optional but great for color and texture)
Broth & Tomatoes:
- 6 cups beef broth (or water + 2 beef bouillon cubes)
- 2 medium tomatoes, diced — or 1 cup canned diced tomatoes
Seasonings:
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon paprika
Oil:
- 1–2 tablespoons olive or vegetable oil
Step-by-Step Directions
Step 1: Brown the Beef
Start by rinsing and patting the beef dry — this helps it sear better.
Heat the oil in a large pot or Dutch oven over medium-high heat.
Add the beef and cook until browned on all sides, about 5–7 minutes.
This step is key: browning locks in juices and builds deep, savory flavor.
Step 2: Add Aromatics
Stir in the chopped onion and minced garlic. Cook for another 2–3 minutes, until the onion becomes translucent and fragrant.
Step 3: Add Vegetables and Tomatoes
Toss in the diced carrots, celery, and tomatoes (or canned tomatoes with juice).
Stir well to coat everything in the flavorful base.
Step 4: Add Broth and Seasonings
Pour in the beef broth and season with salt, pepper, thyme, parsley, and paprika.
Bring to a gentle boil, then reduce the heat to low. Cover and let simmer for 45–60 minutes, until the beef is tender and the flavors have melded.
Step 5: Add Macaroni
Once the beef is tender, stir in the dry elbow macaroni.
Continue simmering for another 10–12 minutes, until the pasta is perfectly cooked and the soup has slightly thickened.
Step 6: Taste and Adjust
Taste your soup and adjust the seasonings — a pinch more salt or pepper may bring everything together perfectly.
Serving Suggestions
- Serve with buttered crusty bread or garlic toast to soak up the savory broth.
- Sprinkle with grated Parmesan or a handful of fresh parsley for garnish.
- Pair with a crisp green salad for a balanced, complete meal.
Tips for Success
- For richer flavor: Add a tablespoon of tomato paste when sautéing the onions.
- Add a kick: Stir in a dash of Worcestershire sauce or hot sauce for depth.
- Avoid soggy pasta: If you’re making this ahead, cook and store the macaroni separately, then combine before serving.
- Make it in a slow cooker: Brown the beef first, then add all ingredients except the pasta. Cook on LOW for 6–8 hours, add pasta for the last 30 minutes.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Let cool completely, then freeze in portions for up to 3 months.
- Reheat: Warm gently on the stove, adding a splash of broth or water if needed.
Variations to Try
- Italian-style: Add basil, oregano, and a sprinkle of mozzarella on top.
- Vegetable boost: Stir in peas, corn, or diced zucchini.
- Spicy twist: Add crushed red pepper flakes or chili powder.
- Kid-friendly version: Use mini pasta shells or ditalini for fun shapes!
Nutritional Snapshot (Per Serving, Approximate)
- Calories: 350
- Protein: 28g
- Carbs: 30g
- Fat: 12g
- Fiber: 4g
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