Description
Hearty Beef and Bean Macaroni Soup is a comforting and filling one-pot meal made with ground beef, tender macaroni, and hearty beans in a rich tomato broth. It’s perfect for chilly nights or meal prepping.
Ingredients
Units
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- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 450g (1 lb) ground beef
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 can (400g) diced tomatoes
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 can (400g) kidney beans, drained and rinsed
- 1 cup elbow macaroni
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp Worcestershire sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds.
- Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Season with salt, pepper, and Italian seasoning.
- Stir in tomato paste and cook for 1 minute.
- Add diced tomatoes, beef broth, kidney beans, corn, and Worcestershire sauce. Stir to combine.
- Bring to a boil, then reduce heat to simmer for 10 minutes.
- Add elbow macaroni and cook for 8–10 minutes until pasta is tender.
- Adjust seasoning if needed and serve hot, garnished with fresh parsley.
Notes
- Use any beans you have on hand—black beans or cannellini work well too.
- For extra heat, add a pinch of chili flakes.
- Soup thickens over time; add extra broth or water when reheating.
- Make it gluten-free by using GF pasta.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 55mg