Gosh!! Beef noodle soup!!! Oh! You may have eaten it as a kid, or still eat it, or maybe you’ve never heard of it before. It’s my childhood favorite! It had been years since I had cooked it, and when my husband came home and raised the pot on the pot, he exclaimed, “Yes!!! I adore her when she does this!”
It’s a deceptively basic soup, consisting only of meat, tomatoes, pasta, broth, and spices. However, they are like meat and cling to ribs with a vengeance!
It’s the perfect dinner for a wet or snowy day because it really warms you up!
When I make this beef and noodle soup, I boil the noodles separately and then mix them with the tomato sauce. This method ensures that the pasta is cooked properly! You can already cook the pasta in the tomato broth mixture, but the final dish will be much creamier. When everything simmers together, I’m not a fan of the texture. It’s as if the noodles have soaked in a lot of water and become mushy, and the soup is thicker than the creamy texture the noodles add while cooking.
- Ingredients for this delicious soup:
° Almost. 500 gm minced beef.
° Canned chopped tomatoes with herbs, I used a medium 14.5 oz can.
° Beef broth I used 3 cups.
° one can. 29 ounces of tomato sauce.
° A large onion cut into cubes.
° 3 cloves of garlic, you need to chop them.
° 2 tablespoons of brown sugar.
° 1 tablespoon olive oil.
° 1½ teaspoons basil.
° 1½ teaspoons of thyme.
° 1 teaspoon of thyme.
° Bay leaves, use two or three.
Dry the elbow macaroni, bring two cups to maturity, and drain.
Here’s how to make this recipe step by step:
I heat the olive oil in a large skillet over medium heat. I stir-fry in the onion cubes until soft, then add the minced garlic and cook until fragrant.
Next I added ground beef to the pan and seasoned the meat with salt and ground pepper.
Once the ground beef was cooked, I filtered out the excess fat.
The fourth step:
Next, I combined the beef broth, diced tomato, and tomato sauce in a medium mixing bowl, and poured the mixture over the cooked beef.
A little over the top, sprinkle brown sugar, dried basil, oregano, thyme, and bay leaf.
I cooked the sauce on low heat for 15 minutes, and in the meantime I prepared the pasta for this time; I’ve cooked the pasta until tender and scooped it out.
In this step, I added the cooked pasta to the soup and mixed well until everything was combined.
To serve, I scooped the soup into plates, and added some shredded cheddar cheese on top.
Oh, I almost forgot to mention how great this beef and noodle soup is with some sweet cornbread crackers or salt crackers! Plus, LEFTOVERS are seriously delicious, just heat them up and enjoy the next day!!