Have you ever sung this tune? “Over the river and through the woods, to enjoy Grandma’s Famous Soup we go!” After one bowl of this soup, soulfully inspired by hearty ground beef, mixed vegetables, and macaroni noodles in a beefy-tomato broth, you’re sure to be singing this tune! It’s so hard to wait when you know that Grandma’s Famous Soup is on the table, just over the river and through the woods. Let’s go!
Ingredients
- 1 pound lean ground beef
- 1 1/2 teaspoons garlic salt
- 1 teaspoon dried basil
- 2 bay leaves
- 6 1/2 cups low-sodium beef broth or stock
- 1 (28-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 2 tablespoons low-sodium soy sauce
- 1 (12-ounce) package frozen mixed vegetables, such as carrots, green beans, corn, and peas
- 1 3/4 cups macaroni noodles
- parsley, to taste, chopped, for garnish
- parmesan cheese, optional, to taste, shredded, for garnish
Directions
Step 1 –In a large pot or Dutch oven over medium-high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess grease.
Step 2 –Add the garlic salt, the basil, and the bay leaves to the beef and stir to combine.
Step 3 –Add the beef broth, the diced tomatoes and their juices, the tomato paste, the soy sauce, and the mixed vegetables to the beef mixture and bring just to a boil, stirring frequently.
Step 4 –Reduce the heat to medium-low. Add the macaroni noodles to the soup mixture and cover the pot. Simmer, stirring occasionally, until the noodles are al dente, about 10-15 minutes.
Step 5 –Remove and discard the bay leaves.
Step 6 –Serve the soup garnished with the chopped parsley and the parmesan cheese.
