Goulash Soup - Beef and Tomato Macaroni Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
5
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Course
Main Course
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Cuisine
American
Goulash Soup - Beef and Tomato Macaroni Soup
Description
The Goulash Soup recipe starts with sautéing onions, carrots, and garlic, which impart a mild sweetness and aromatic base. Ground beef is browned separately to retain its texture before recombining with the vegetables and liquids including beef broth, tomato sauce, and diced tomatoes. Seasonings such as Worcestershire sauce, marjoram, thyme, and bay leaves provide depth and herbal notes. Elbow macaroni softens in the simmering broth, absorbing flavors and thickening the soup. Corn may be added near the end for an optional sweet crispness.
This soup is practical for a solo meal or family dinner, offering balanced protein, starch, and vegetables. It pairs well with crusty bread and can be garnished with parsley and freshly grated Parmesan cheese to enrich flavor and presentation. The recipe's method supports straightforward preparation with common pantry ingredients.
Ingredients
- 1 lb ground beef lean
- 2 Tbsp olive oil
- 1 1/4 cups chopped yellow onion (1 small)
- 1 cup carrot chopped, 2 medium
- 2 cloves garlic , minced
- salt freshly ground
- black pepper freshly ground
- 3 cups beef broth low-sodium
- 2 (8 oz) cans tomato sauce
- 1 1/2 (14.5 oz) cans diced tomatoes petite
- 1 Tbsp Worcestershire sauce
- 1 Tbsp marjoram or 1 tsp dried, chopped, fresh
- 2 tsp thyme or 3/4 tsp dried, chopped fresh
- 2 bay leaf
- 1 1/4 cups (5.6 oz) elbow pasta dry, small
- 1 1/2 cups corn optional, frozen
- parsley for serving, fresh chopped parsley, finely grated parmesan cheese
- Parmesan Cheese for serving, fresh chopped parsley, finely grated parmesan cheese
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Pour mixture onto a plate.
- Heat remaining 1 Tbsp olive oil in pot over medium-high heat, add beef, season with salt and pepper and cook until browned. Drain fat from beef.
- Return sauteed veggies to pot along with beef broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil. Add in pasta, cover and reduce heat to medium,. Boil stirring occasionally, until pasta has cooked through, about 15 - 20 minutes. If adding corn, stir in corn during last 3 minutes of cooking.
- Remove bay leaves, serve warm garnished with fresh parsley and parmesan cheese if desired.
User Reviews
Overall Rating
4.9
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