How to Make Grandaddy’s One-Pot Beef and Macaroni Soup
Step 1: Brown the Beef
In a large pot or Dutch oven, heat over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
Step 2: Sauté the Vegetables
Add the chopped onion, garlic, carrots, celery, and bell pepper to the pot. Sauté for about 5-7 minutes, or until the vegetables are tender and the onion is translucent.
Step 3: Add the Broth and Seasonings
Pour in the beef broth and the can of diced tomatoes (including the juice). Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
Step 4: Cook the Pasta
Once boiling, add the elbow macaroni. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the macaroni is al dente, stirring occasionally.
Step 5: Stir in Peas
If using frozen peas, add them to the soup during the last 2-3 minutes of cooking. They will warm through quickly.
Step 6: Taste and Adjust Seasoning
Taste the soup and adjust the seasoning as needed. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce.
Step 7: Serve
Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers for dipping.
Kitchen Equipment Needed
Large pot or Dutch oven
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons
Tips and Recipe Variations
Swap the Protein: Feel free to use ground turkey or chicken for a lighter version, or even diced sausage for a different flavor profile.
Vegetable Variations: You can add or substitute other vegetables like zucchini, corn, or green beans based on what you have available.
Make it Spicy: For a kick, add some diced jalapeños or a splash of hot sauce while cooking.
Slow Cooker Version: If you prefer a slow-cooked version, brown the meat and add all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the pasta in the last 30 minutes of cooking.
Storage Tips: This soup stores well in the refrigerator for up to 3 days. To freeze, omit the pasta and store in an airtight container. When ready to serve, thaw and add cooked pasta to the reheated soup.
How to Store Leftovers
To store any leftover soup, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze the soup (omit the pasta for better texture) in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop.
Pairing Suggestions
This hearty soup pairs wonderfully with various sides. Here are a few suggestions:
Crusty Bread: Serve with warm, crusty bread or dinner rolls to soak up the delicious broth.
Salad: A simple green salad with a light vinaigrette complements the richness of the soup.
Cheese: Grated Parmesan or shredded cheddar can be sprinkled on top for extra flavor.
