Macaroni-Beef Soup

Oxmoor House
3 quarts


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2 quarts beef broth
1 1/2 cups diced cooked beef
3/4 cup shelled fresh lima beans
1/4 pound fresh green beans, cut into 1/2-inch pieces
1/2 cup peeled, diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced cabbage
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
1/2 cup elbow macaroni


Combine all ingredients, except macaroni, in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer until vegetables are tender.

Return to a boil. Stir in macaroni; simmer 15 minutes or until macaroni is tender. Ladle into individual soup bowls; serve warm.

Created date

February 2010