BEEF & TOMATO MACARONI SOUP – This simple but satisfying, hearty Beef & Tomato Macaroni Soup will be a repeat visitor to your table when the temperatures drop and appetites increase. Time savers equal lifesavers in the kitchen, and a big pot of warm, soul-soothing soup is one of my fall favorites. Most soups take minimal effort to put together with.
— 2 tablespoons vegetable oil
— 1 medium yellow onion, finely chopped
— 1 green bell pepper, finely chopped
— 2 cloves garlic, minced
— 1 pound ground beef
— 2 teaspoons chili powder
— 2 teaspoons dried oregano
— 1 teaspoon salt
— 1/2 teaspoon black pepper
— 2 (10.75-ounce) cans condensed cream of tomato soup
— 1 (15-ounces) can diced tomatoes undrained
— 32 ounces beef broth
— 4 cups water
— 2 cups uncooked pasta
Heat the vegetable oil (2 tablespoons) in a large pot over medium-high heat. Add the onions (1), green bell pepper (1), and garlic (2 cloves) and sauté until the onion mixture begins to soften, about 5-6 minutes.
Add the ground beef (1 pound), crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat.
Add the chili powder (2 teaspoons), oregano (2 teaspoons), salt (1 teaspoon), and pepper (1/2 teaspoon) and cook over medium heat for 1-2 minutes.
Add condensed cream of tomato soup (2 (10.75-ounce) cans), diced tomatoes with their juice (1 (15-ounces) can), beef broth (32 ounces), and water (4 cups).
Bring to a boil, add pasta (2 cups). Reduce heat and cover and simmer until the pasta is just al dente. Adjust seasoning and serve.