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Beefy Tomato and Macaroni Soup


Ingredients

Scale
  • 1 lb. ground beef
  • 1 small-medium onion, diced
  • 5 cups beef broth, this is just under 3 (15 oz) cans
  • 1 (14 oz) can petite diced tomatoes
  • 1 (10 3/4 oz) can tomato soup
  • 1 (6 oz) can tomato paste
  • 1/2 cup shredded carrots
  • 3 Tbsp A1 steak sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp worcestershire sauce
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 1/2 cups dry macaroni, cooked

Instructions

  1. In a stock pot, brown ground beef and onion together until beef is fully cooked. Drain off any excess grease.
  2. Then mix in the beef broth, diced tomatoes, tomato soup, tomato paste, carrots, steak sauce, worcestershire, basil, garlic, salt, and pepper. Bring to a boil.
  3. Reduce to a simmer and simmer for 10 minutes.
  4. Add cooked macaroni and cooked until heated. At this point if the soup is too thick for you, feel free to add water to get the right consistency. I like it fairly thick. Serves 5-6.
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