It is that time of year again – the leaves are changing, the temperature is dropping and everything turns to pumpkin spice. But it also means it is soup season! I typically make lots of soup during the winter as it is easy both to make and to get my vegetables in. One soup I’ve been making for the past few years is a Beef Tomato soup with elbow macaroni. This soup is a hearty soup that tastes amazing.
This year we had a vegetable patch in the backyard. An easy way for me to use up the tomatoes from the garden is making homemade tomato sauce and tomato soup. This recipe is a bit rough because I tend to just cook by taste rather than measure anything. But you will get the idea.
- Fresh diced tomatoes (10 medium ones – you should have 1.5 cups) with skin removed OR 1 can of diced tomatoes
- 2 stalks of celery, chopped.
- 1 medium onion, chopped.
- about 1.5lbs of ground beef
- 1 cup or so of elbow macaroni
- 4-5 medium carrots, chopped.
- Salt and Pepper
- Frozen Corn
- Olive Oil
- 1 carton of beef stock (have a second one handy)
- 1-2 cloves of garlic
- To get the skin off the tomatoes, simply cut an X on the bottom of the tomato, put in boiling water for about a minute. Take out and plunge in cold water. The skin will come off with ease. Chop the tomatoes and set aside.
- In a big soup pot on a medium-high heat stove – add onion, garlic, olive oil and salt and pepper. Cook for a few moments.
- Add the ground beef and cook until brown
- Add the tomatoes, carrots, celery and beef stock in the pot. Stir.
- Add your herbs and salt and pepper. I like using fresh herbs, but the dried stuff works just as well.
- After about 5 minutes of cooking – add your pasta.
- Just before the pasta is done – put in the frozen corn.
- Check the seasoning – add to taste
- If you need more liquid – add some more stock
and it is done! I like to serve my soup with crusty bread and a side of sriracha sauce – seriously, a few drops of sriracha makes this soup AMAZING.