Best Grbeefcauliflowertomato Macaroni Soup Recipes
CLASSIC BEEF & TOMATO MACARONI SOUP
Talk about comfort food, this beefy macaroni and tomato soup is seriously the best thing I have tasted all fall! There's a reason it's a timeless classic!
Provided by Karlynn Johnston
Categories Main Course
Time 8h15m
Number Of Ingredients 12
Steps:
- In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot.
- Add the broth, cans of chopped and whole tomatoes, Worcestershire, ketchup,brown sugar (if wanted) and Italian seasoning. Add more sugar and Worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.
- When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and serve!
- Press the saute button and fry the ground beef and onions until the beef is no longer pink. Add in the garlic. Fry for another minute or so. Drain the grease.
- Use the Instant Pot like the slow cooker, using the slow cook button and the instructions above OR
- Add in the remaining ingredients except for the macaroni. Cook on the SOUP setting for 10 minutes. ( this really helps get the beef flavor going.) Release the pressure manually.
- Add the DRY macaroni, (not cooked or it will be mush!) then cook for 10 minutes on the SOUP setting again. Release manually or with the NPR ( naturally)
- Serve and enjoy!
Nutrition Facts : Calories 421 kcal, Carbohydrate 55 g, Protein 20 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 1173 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
BEEF MACARONI SOUP
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.
Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 357mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.
GR.BEEF,CAULIFLOWER,TOMATO& MACARONI SOUP
A quick and easy one pot 1950 FARM SOUP. I would make this by the quarts, and freeze them. If you plan to have it for supper, take a quart from the freezer, set in the refrigerator to thaw while you are in the field. Your soup will be almost ready when coming in from the field at dark and after parking the tractor. Be sure to...
Provided by Nancy J. Patrykus
Categories Vegetable Soup
Time 45m
Number Of Ingredients 11
Steps:
- 1. Prepare the cauliflower head. Wash and cut off the florets. Put in cold water with 1 teaspoon of salt. Let sit at least 10-15 minutes while you continue with the recipe.
- 2. Peel and dice the onion. Set aside.
- 3. Melt butter in a saucepan. Brown the ground beef slightly.
- 4. Add the tomatoes and onions and drained cauliflower to the pot with the ground beef.
- 5. Add 4 cups hot water to the same pot. Cover tightly and simmer for thirty minutes
- 6. Add the remainder of hot water (4 cups), uncooked dry elbow macaroni , pepper, parsley and celery salt. cook until macaroni's are tender. If freezing soup..Add the pasta when soup is thawed!
- 7. For a added great taste serve soup topped with the grated parmesan cheese. You might be surprised how delicious the added cheese does to this soup.
- 8. corrections for this soup... Please see comments by ROSE.on ....12/22/13. Thank you Rose.!!! I am felling much better, will soon be back and... feisty again!! HA!...Nancy 12/23/13 Hugs, nancy
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