Recipe Background
Grandma's Famous Soup is rich, comforting, and simple to make. It's perfect for warmth and joy.
Grandma's Famous Soup is the culinary equivalent of a favorite sweater on a chilly day. The warm aroma of the beef and herbs envelops the kitchen, inviting you with its calming symphony. Each spoonful is a cozy blend of rich beef broth, gleefully mingling with the tang from tomato paste and soy sauce. You’ll find the vibrant vegetables, a humble medley of carrots, green beans, and peas, add texture and a hint of sweetness, while the macaroni noodles provide a delightfully chewy contrast. It's a dance of flavors that feels like a hug from within.
Don’t let the ‘famous’ tag fool you into thinking it's complicated. With a little browning here and a bit of stirring there, the soup comes together without fuss. While you can leave out the cheese, adding a sprinkle of parmesan or parsley on top can transform the experience from weekday comfort to weekend indulgence. This soup's beauty is in its simplicity and the way it makes everyone feel at home, whether you’re sharing it over laughter-filled dinners or enjoying a quiet, peaceful moment alone. Simple steps, delightful results. Your biggest challenge might just be resisting a second bowl.
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
- 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.
- Add the garlic salt, the basil, and the bay leaves to the beef and stir to combine.
- 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.
- 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.
- Remove and discard the bay leaves.
- Serve the soup garnished with the chopped parsley and the parmesan cheese.
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