Look no further than Beef and Macaroni for a soup that is both comfortable and full and tasty. I recall loving this soup as a child, despite the fact that I claimed to despise all soup at the time. But, thanks to the meaty tomato taste and soft macaroni, it’s the kind of soup that youngsters can’t get enough of…

But that applies to children of all ages, from two to one hundred and two. Don’t worry, this isn’t the type of soup that needs to boil all day to get the best flavor. Nope. It takes around thirty minutes to make and is a basic, uncomplicated process with few components.

To begin, sauté onion, garlic, and ground beef in a pot… and then boil in a mixture of beef broth, diced tomatoes, tomato sauce, brown sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves. Simmer for about ten minutes, or until the sauce has thickened somewhat and the flavors have blended.

Then it’s time for the macaroni! You can cook the macaroni separately and then toss it into the soup, but I prefer to add it to the soup dry and let it simmer until soft. Sure, there’s a risk of overcooking it this way, but I appreciate how the spaghetti absorbs some of the flavor of that hearty tomatoey broth. This soup isn’t very new or groundbreaking; it’s simply a combination of simple ingredients that work nicely together. Classic flavors and a timeless classic soup!