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–+ servings
ground beef and tomato

Ground Beef Tomato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 sharp knife
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 1 can diced tomatoes 14.5 ounces
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup elbow macaroni uncooked
  • 1 cup frozen mixed vegetables

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic, and sauté until the onion is translucent.
  • Add ground beef to the pot and cook until browned.
  • Drain excess fat from the pot.
  • Stir in beef broth, diced tomatoes, and tomato paste.
  • Add dried basil, dried oregano, salt, and black pepper, and stir well.
  • Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
  • Add elbow macaroni and frozen mixed vegetables to the pot.
  • Continue to simmer for an additional 10-15 minutes, or until macaroni is tender.
  • Remove the pot from heat and let the soup rest for 5 minutes before serving.

Notes

For a richer flavor, consider browning the ground beef in batches to develop a deeper caramelization. Adjust the seasoning to taste, and feel free to add more herbs or spices based on personal preference. If you find the soup too thick after resting, simply add a bit more broth to reach your desired consistency.
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