This simple but satisfying, hearty Beef and Tomato Macaroni Soup will be a repeat visitor to your dining table when the temperatures drop and appetites grow.
Heat the vegetable oil (2 tablespoons) in a large pot over medium-high heat. Add the onions (1), green bell pepper (1), and garlic (2 cloves) and saute until the onion mixture begins to soften about 5-6 minutes.
Add the ground beef (1 pound), crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat.
Add the chili powder (2 teaspoons), oregano (2 teaspoons), salt (1 teaspoon), and pepper (1/2 teaspoon) and cook over medium heat for 1-2 minutes.
Add condensed cream of tomato soup (2 (10.75-ounce) cans), diced tomatoes with their juice (1 (15-ounces) can), beef broth (32 ounces), and water (4 cups).
Bring to a boil, add pasta (2 cups). Reduce heat and cover and simmer until the pasta is just al dente. Adjust seasoning and serve.
Notes
Chili-Mac – If you love chili mac as much as I do, you might try adding a teaspoon or two of cumin to this soup to give it a Mexican flair.
You can even sprinkle a little shredded Mexican cheese blend on top before serving and garnish with a little chopped cilantro.
Broth – Homemade stock is always the best, but I don’t always have some in my fridge or freezer. There are tons of store-bought options that have homemade flavor, and you can also find low-sodium versions if you need to watch your salt intake.
In a pinch, you can also use Better than Bouillon instead of beef broth. Just mix 1 ½ tablespoons into 32 oz. of water (you can even do this in the pot rather than dissolving the bouillon in the water first).