Zutaten für Beef Macaroni Soup
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1/2 cup red wine (or apple cider vinegar)
- 1 (15 ounce) can tomato puree
- 1 (28 ounce) can crushed tomatoes
- 1 tsp salt and 1/2 tsp fresh ground black pepper
- 1 cup elbow macaroni
- 4 cups beef broth
- 1 cup chopped carrots
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Zubereitung von Beef Macaroni Soup
- Brown 1 lb ground beef in a large pot over medium-high heat. Drain off any excess grease and set the beef aside.
- Add 1 tablespoon olive oil to the pot. Sauté 1 medium onion and 2 celery stalks, chopped, until softened and translucent (about 5 minutes).
- Stir in 1/2 cup red wine (or apple cider vinegar) and 1 (28 ounce) can of crushed tomatoes. Add 1 (15 ounce) can of tomato puree and 1 cup of chopped carrots. Bring to a simmer and cook for 30 minutes, stirring occasionally.
- Season with 1 teaspoon salt and 1/2 teaspoon black pepper (or to taste).
- While the sauce simmers, cook 1 cup elbow macaroni according to package directions until al dente. Drain well.
- Add the cooked macaroni and browned ground beef to the tomato mixture. Stir in 4 cups of beef broth. Simmer for 15 minutes, or until heated through and flavors have melded.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
19g
Fat
19g
Carbs
6g
