This One Pot Beef and Tomato Macaroni Soup is a classic! It’s a healthy, one pot meal made in 30 minutes or less and loaded with vegetables.
Even my picky kids will eat this, as long as I make one simple change. All I have to do is crush up the tomatoes in our blender until they are a smooth consistency. As long as they don’t see any big pieces of the vegetable, they don’t even realize that they are in there. This is a great way to get a bunch of vegetables into someone that wouldn’t normally eat them. Blend in whatever you want and nobody will ever know. Check out what they are saying about this recipe over at The Recipe Rebel:
You can rest assured that you will be walking away from the table stuffed if you make this.
I liked high school. I was lucky to have some really great friends, was pretty good in my classes and had coaches who, for some reason, allowed me to pretend to play sports along with those friends.
I’ll admit, I’ve never been much of an athlete. I wanted to be good at sports, because my friends played sports, and it seemed like it made one really cool and popular.
I struggled through a year or two in every sport, and this soup brings me right back to the school canteen on tournament weekends.
1 lb lean ground beef
1 medium onion, finely chopped
2 large carrots, peeled and finely chopped
1 stalk celery, finely chopped
1 red pepper, finely chopped
1 teaspoon minced garlic
2 teaspoons Morton salt
1 teaspoon dried oregano
½ teaspoon paprika
4 cups Swanson low sodium chicken broth (or use beef or vegetable)
1 (28oz) can Hunt’s crushed tomatoes
1¾ cups dry whole wheat macaroni pasta or other small pasta
In a large pot, cook ground beef and onion over medium high heat just until browned, about 2-3 minutes.
Add carrots, celery, red pepper, garlic, salt, oregano and paprika and cook until vegetables are tender, about 7-8 minutes.
Add broth, crushed tomatoes and pasta and bring to a boil. Reduce heat to medium and cook just until pasta is cooked, about 6-7 minutes. Serve.