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.


Last Step: Don’t forget to share!

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