Beef Tomato Minestrone Soup+Video
The hearty and delicious beef and tomato minestrone soup is rich in flavour. It only needs a pair of underwear staples.
If you like a quick and hearty soup, you will love this beef and tomato minestrone soup. It’s delicious with salad and some fresh hot potato rolls, or it’s hearty to eat alone!
Aka beef stew
Good morning blog land! I can’t tell you how excited I felt in the air when I woke up this morning. Of course, it is still in the high position in the 70s (well, honestly, low in the 80s). But even so, as the temperature starts to drop, there is always a special feeling. This is my favorite time of the year for many reasons. One of them is soup.
Let me be clear, even in the 115 degree weather, the Luna family are not afraid to make soup all year round. However, cool temperatures are always a good excuse to cook something warm. This reminds me of today’s very warm recipe… Beef Tomato Minestrone Soup!
We tried this recipe a few weeks ago and fell in love immediately. Children cannot get enough of it, which makes it a new family favorite. The combination of Worcestershire sauce and brown sugar creates an irresistible perfect sweetness and saltiness. The best part is that the goulash soup is made from standard ingredients that we always have in the refrigerator and pantry, which means we can make it anytime. Some people may call this beef stew, but we don’t make regular beef stew into a thick soup, which is why this is more like a macaroni soup to us. 😉
Prompt, change + store information
To make this in a clay pot, Make sure to cook the meat first, then add everything else except the pasta. Cook on low heat for 4-6 hours and 30 minutes, then make pasta as usual. Stir the pasta and let everything sit for about 10 minutes before serving.
To make this in the Instant Pot, Stir-fry the beef, then add all other ingredients. Open the Instant Pot under high pressure for 4 minutes, then quickly release the pressure.
- Add frozen or fresh vegetables (corn, green beans, peas, carrots, etc.) to increase the nutritional value of the soup
- Replace broken garlic 2 cloves garlic
- We like to use ketchup because we usually have it on hand and in fact some ketchup The can is not 8 ounces.
- To make it slightly healthier, you can use the ground Turkey Or ground Chick Rather than ground beef, because it has less fat.
Shop Put it in an airtight container in the refrigerator for 3-5 days, then reheat a single portion in the microwave and a large portion on the stove.
Make this soup in advance, Maybe 30 minutes early and let it simmer on the stove. Or you can pour the soup in an earthen jar and put it in a warm place until the party starts. Please note that the longer the pasta is left in the pan, the more mushy it may become.
freeze, Let the soup (without pasta) cool completely, then scoop it into a freezer-safe bag. It is best to let it freeze when lying flat. Then after freezing, you can store the bag vertically to save space. It should last about 3 months in the refrigerator before you defrost and heat it on the stove. At this time you can add cooked pasta.
For more soup recipes, please try:
Course main course, soup
Preparation time 10 minutes
30 minutes cooking time
Total time 40 minutes
Calories 218 kcal
Author Little Luna
- 1 pound ground beef
- 2 teaspoons onion powder
- 3 teaspoons minced garlic
- 58 ounces beef broth
- 56 ounces chopped tomatoes (2 28 ounce cans)
- 1/2 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon Italian seasoning
- 2 cups dried macaroni
- Garlic salt and garlic pepper as needed
- Cheese if needed
In a large saucepan, add ground beef, garlic, and onion powder-cook until the beef is no longer pink. Drain the fat.
Add broth, canned chopped tomatoes, Worcestershire, brown sugar (optional), tomato sauce and Italian seasonings.Bring to a boil, turn to low heat and cook for 8-10 minutes
Add dry macaroni and cook for 15 minutes. If needed, top with cheddar cheese and enjoy!
Adapted from thekitchenmagpie.com
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