- 6
Ingredients
- 2 tablespoons olive oil
- 1 pound grass-fed, organic beef
- 1/2 small sweet onion, minced
- 3 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups diced fresh tomatoes
- 3 cups vegetable or chicken stock
- 1 teaspoon salt
- 2 tablespoons raw cane sugar
- 1 cup uncooked macaroni pasta
- Fresh parsley, for garnish
- Parmesan cheese, for garnish
Preparation
Step 1
Heat a large soup pot over medium-high heat. Add in the olive oil, beef, onions and garlic, and cook for about 5 minutes or until the beef is no longer pink and the juices run clear.
To the same pot over medium heat, add the butter and flour, and stir for 4 to 5 minutes to make a roux.
Once the roux is a golden brown color, add in the tomatoes, vegetable stock, salt, sugar, macaroni and cooked beef. Bring the mixture to a boil, and then reduce the heat to medium.
Cover the soup, and simmer for 20 minutes, stirring occasionally.
Once the soup is done simmering, ladle it into soup bowls, and garnish with fresh chopped parsley and Parmesan cheese.
23 Hearty seasonal breakfasts that will make you love fall
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