Beef and Macaroni Soup

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings


  • 1 pound ground beef
  • 1 cup diced onion
  • 3 cloves garlic minced
  • 6 cups low sodium beef broth
  • 1 28-oz. can chopped tomatoes
  • 1 28-oz. can whole tomatoes
  • 11/2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon Italian seasoning
  • 3 cups cooked elbow macaroni
  • sea salt and freshly ground black pepper to taste


  • COOKING INSTRUCTIONS: In a medium frying pan, brown the ground beef, onion and garlic for 5 minutes. Drain the grease and place in a large crockpot.
  • Add the broth, cans of chopped and whole tomatoes, Worcestershire, brown sugar and Italian seasoning. Place the lid on the crockpot and cook on low for 8 hours.
  • Add cooked macaroni and cook to warm. Serve immediately.
  • SERVING SUGGESTION: Steamed New Red Potatoes. Steam small new red potatoes and toss them with a little butter and chopped parsley.
  • GLUTEN FREE: Make sure noodles are gluten free.
  • VEGETARIAN: Replace beef with mushrooms.


NUTRITION: 427 Calories; 21g Fat (43.8% calories from fat); 28g Protein; 32g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 233mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 3 Fat; 1/2 Other Carbohydrates.
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