Beef and Pasta Soup
Servings: 8
Calories: 278kcal
This is a soup that's a complete meal! Beef and Pasta Soup covers all the bases in terms of being a well-balanced meal. It's delicious, hearty, mom/dad-approved, and kid-friendly too! This recipe makes a big batch, which is good, because it freezes quite well!
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Ingredients
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 large carrots, peeled and chopped
- 2 cloves garlic, minced
- 5 cups vegetable broth
- 2 cups tomato sauce
- 1 can diced tomatoes, 28 ounces
- 1 can tomato paste, 5 ounces
- 1 teaspoon dried thyme
- 2 whole bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups macaroni, uncooked
- 1 1/2 cups frozen corn
- 1/4 cup fresh parsley, chopped
Instructions
- In a large, heavy-bottomed pot, over medium heat, add the olive oil and ground beef. Cook the ground beef until browned - about 20 minutes. Drain the fat and return the beef to the pot.
- Add the onion, and carrots. Stir into the beef and continue to cook for 10 minutes.
- Add the garlic and cook for 5 minutes.
- Next, add the tomato sauce, diced tomatoes, tomato paste, dried thyme, bay leaves, salt, and black pepper. Stir to combine. Lower the heat to medium-low and place a lid on the pot. Allow to cook for 20 minutes.
- Add the broth and pasta. Stir to combine. Place the lid back on the pot and cook for 10 minutes. By this time, the pasta should be cooked.
- Add the frozen corn and stir. Do not place the lid back on the pot. Simmer for 5 minutes and turn off the heat.
- Stir in the parsley and serve immediately.
Nutrition
Calories: 278kcal | Carbohydrates: 37g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 1349mg | Potassium: 941mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4145IU | Vitamin C: 21.2mg | Calcium: 59mg | Iron: 4.1mg