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.
