1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground beef
1 (14.5 ounce) can low-sodium chicken broth
2 (14.5 ounce) cans diced tomatoes
2 cups tomato sauce
½ cup water, more if needed
2 cups diced carrots
1 zucchini, sliced and quartered
1 green bell pepper, diced
1 tablespoon dried basil
1 ½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 cup finely chopped broccoli
½ cup elbow macaroni
¼ cup shredded Parmesan cheese, or more to taste
1. Heat vegetable oil in a large frying pan over medium heat; cook and stir
onion and garlic until fragrant, about 2 minutes. Add ground beef; cook
and stir until beef is crumbly, evenly browned, and no longer pink,
about 10 minutes. Drain excess grease.
2. Transfer ground beef mixture to an 8-quart stockpot; add chicken broth,
diced tomatoes, tomato sauce, water, and carrots. Bring to a boil;
reduce heat and simmer until carrots are partially cooked, 10 minutes.
Add zucchini, bell pepper, basil, oregano, salt, and black pepper;
simmer until carrots are tender, about 10 more minutes.
3. Stir broccoli and macaroni into soup; simmer until macaroni is cooked
through but firm to the bite, about 10 minutes. Garnish with Parmesan
cheese to serve.
Prep: 15 mins
Cook: 45 mins
Total: 1 hr