Ingredients:

  • 1.5 lbs Lean Ground Beef (90/10)
  • 1 large Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 tbsp Olive Oil
  • 3 medium Russet Potatoes, peeled and cubed into 1/2-inch pieces
  • 2 large Carrots, sliced into rounds
  • 2 stalks Celery, sliced
  • 1 cup Frozen Corn or Peas
  • 14.5 oz Diced Tomatoes, undrained
  • 8 oz Tomato Sauce
  • 6 cups Beef Broth
  • 2 tbsp Worcestershire Sauce
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 cup Uncooked Elbow Macaroni
  • Salt to taste
  • Black Pepper to taste

Instructions:

  1. In a large Dutch oven over medium-high heat, cook the ground beef until browned and no longer pink, breaking it into small crumbles.
  2. Drain excess grease, leaving about 1 tablespoon in the pot. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until onions are translucent.
  3. Stir in minced garlic and cook for 60 seconds. Add a splash of broth to deglaze the bottom of the pot, scraping up any browned bits.
  4. Add cubed potatoes, diced tomatoes, tomato sauce, Worcestershire sauce, dried oregano, and dried basil. Pour in the remaining beef broth.
  5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until potatoes and carrots are tender.
  6. Add the uncooked macaroni and simmer for an additional 8–10 minutes. Stir in frozen corn or peas during the last 5 minutes.
  7. Taste and adjust salt and pepper. Let the soup rest for 10 minutes before serving to allow the broth to thicken.