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Beef Tomato Soup in a bowl

Beef Tomato Soup

This simple, satisfying, hearty Beef Tomato Soup will be a repeat visitor to your dining table when the temperatures drop and appetites grow.
Course Soup
Cuisine American
Keyword Beef and Tomato Macaroni Soup, Beef Tomato Soup, Beef Tomato Soup Recipe, How Do I Make Beef Tomato Soup, How To Make Beef Tomato Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 829kcal
Author Kathleen


  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (10.75-ounce) cans condensed cream of tomato soup
  • 1 (15-ounces) can diced tomatoes undrained
  • 32 ounces beef broth
  • 4 cups water
  • 2 cups uncooked pasta


  • Heat the vegetable oil in a large pot over medium-high heat. Add the onions, green bell pepper, and garlic and saute until the onion mixture begins to soften about 5-6 minutes. 
  • Add the ground beef, crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat. 
  • Add the chili powder, oregano, salt, and pepper and cook over medium heat for 1-2 minutes.
  • Add condensed cream of tomato soup, diced tomatoes with their juice, beef broth and water.
  • Bring to a boil, add pasta. Reduce heat and cover and simmer until the pasta is just al dente. Adjust seasoning and serve.


Serving: 1/4 of the recipe | Calories: 829kcal | Carbohydrates: 79g | Protein: 36g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 80.5mg | Sodium: 2643mg | Potassium: 815mg | Fiber: 8.5g | Sugar: 9.5g | Vitamin A: 425IU | Vitamin C: 26.4mg | Calcium: 88mg | Iron: 4.2mg