Grandaddy’s One-Pot Beef and Macaroni Soup

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Ingredients

  • 1 lb lean ground beef
  • 1 medium onion, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 teaspoon minced garlic
  • 2 teaspoons Morton salt (adjust to taste)
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • 4 cups Swanson low-sodium chicken broth (or beef/vegetable broth)
  • 1 (28 oz) can Hunt’s crushed tomatoes
  • 1¾ cups dry whole wheat macaroni pasta (or other small pasta)

Stovetop Instructions

  1. Cook the Beef and Onion:
    • In a large pot, cook the ground beef and onion over medium-high heat for about 2–3 minutes, just until browned.
  2. Add Vegetables and Seasoning:
    • Add the carrots, celery, red pepper, garlic, salt, oregano, and paprika to the pot.
    • Cook for 7–8 minutes, stirring occasionally, until the vegetables are tender.
  3. Add Broth and Tomatoes:
    • Pour in the broth and crushed tomatoes. Stir to combine.
  4. Cook the Pasta:
    • Bring the soup to a boil.
    • Add the macaroni pasta and reduce heat to medium. Cook for 6–7 minutes, or until the pasta is tender.
  5. Serve:
    • Ladle into bowls and enjoy warm. This soup pairs well with crusty bread or a side salad.

Slow Cooker Instructions

  1. Prep the Ingredients:
    • Brown the ground beef and onion in a skillet over medium-high heat. Transfer to a slow cooker.
  2. Combine Ingredients:
    • Add the carrots, celery, red pepper, garlic, salt, oregano, paprika, broth, and crushed tomatoes to the slow cooker.
  3. Cook:
    • Cover and cook on low for 6–8 hours or high for 3–4 hours.
  4. Add the Pasta:
    • 30 minutes before serving, stir in the macaroni pasta. Continue cooking on high until the pasta is tender.
  5. Serve:
    • Stir the soup and serve hot.

Storage Tips

  • Refrigerator: Store in an airtight container for up to 3–4 days.
  • Freezer: Let the soup cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

Notes

  • Substitute whole wheat pasta with gluten-free options if needed.
  • For added flavor, sprinkle with freshly grated Parmesan cheese before serving.
  • Want more greens? Stir in a handful of spinach or kale during the last few minutes of cooking.

This recipe makes a large batch—perfect for sharing, meal prep, or freezing for busy days. Enjoy this timeless classic!

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