There are many hearty soups, but Beef and Macaroni Soup stands out. This soup, which has American and Italian culinary origins, was initially developed as an easy and inexpensive way to stretch ingredients and provide a filling dinner. Its modest beginnings can be attributed to the Great Depression, when thrifty home cooks made the most of their resources. Known for its adaptability and heartiness, beef and macaroni soup has developed into a cherished comfort food in modern times.
1 pound of bite-sized pieces of beef stew meat
Vegetable oil, 1 tablespoon
1 diced onion
2 diced carrots, 2 diced celery stalks, 2 minced garlic cloves
four cups beef stock
1 tomato diced can
one tablespoon of dried thyme
1 cup of macaroni pasta, 1 bay leaf
pepper and salt as desired
garnishing with fresh parsley
Instructions:
Vegetable oil should be heated in a sizable pot over a medium-high flame. Add the beef stew meat and continue cooking until it is evenly browned. The meat should be taken out of the pot and set aside.
Add the diced celery, onion, and carrots to the same saucepan. Vegetables should be sautéed until they are soft and slightly brown.
Once aromatic, add the minced garlic and simmer for one more minute.
Put the beef stew meat back in the saucepan when it has browned. As you add the beef broth and diced tomatoes, make sure the meat is completely covered in liquid.
Add the bay leaf and dried thyme by stirring. To taste, add salt and pepper to the food.
To enable the flavors to combine and the meat to tenderize, bring the soup to a boil, then lower the heat to a simmer for about an hour.
Add the macaroni noodles to the saucepan after an hour. According to the directions on the package, keep boiling the pasta until it is al dente.
Remove the bay leaf from the broth after the pasta has finished cooking. If necessary, adjust the seasoning.
Pour the beef and macaroni soup into dishes for dishing. Add some fresh parsley as a garnish for color and freshness.