• 1 Tbsp vegetable oil

• 1 pound ground beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, sliced

• 1/2 tsp Italian seasoning

• 1/2 tsp salt (or to taste)

• 1/4 tsp ground black pepper (or to taste)

• 1 Tbsp tomato paste

• 1 Tbsp Worcestershire sauce

4 (28-ounce) cans diced tomatoes

• 2 C beef broth

• 2 C dry small elbow pasta, uncooked

• fresh parsley, chopped (optional, for garnish)

Heat oil in a 6-quart Dutch oven or large pot over medium-high heat until the oil is sizzling hot, about 2 minutes. Add ground beef and cook until browned evenly, about 6 to 8 minutes. Use a spatula to break the ground beef into small pieces. Drain the excess fat. Add onions, garlic, and carrots and sauté until tender, about 2 to 3 minutes. Stir in Italian seasoning, salt, pepper, tomato paste and Worcestershire sauce until evenly combined. Add diced tomatoes and beef broth. Mix well and bring the soup to a boil. Stir in macaroni pasta and reduce the heat to medium-low. Cover the lid and simmer until the pasta has cooked through, about 15 minutes. Stir occasionally to prevent pasta from sticking to the bottom of the pot. Serve warm with a sprinkle of chopped parsley, if desired. Add your favorite garnishes: Top with a sprinkle of cheese, a dollop of sour cream, fresh chopped parsley and chives,  or your favorite crackers.

Know a Good Recipe? Send in your favorite recipe to share with our readers. Mail them to: PO Box 1319, Lebanon, MO 65536; fax them to: 417-532-4721; or email them to: [email protected]

LEAVE A REPLY

Please enter your comment!
Please enter your name here