Macaroni-Beef Soup

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. Combine all ingredients, except macaroni, in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer until vegetables are tender.
  2. Return to a boil. Stir in macaroni; simmer 15 minutes or until macaroni is tender. Ladle into individual soup bowls; serve warm.
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