This is a great start to the soup season. Don’t forget about soup week in November/December. If you don’t watch good old classic horror movies, then you might not know who/what Nosferatu is. Its basically the original vampire. It’s a silent film, yes, silent. No spoken words, just music & words on the screen. It’s a great movie one of my favorites for the season.
The soup is pretty simple to make, most of the steps can be done earlier in the day or a day earlier. Ha. I did have leftover elbow noodles so it saved some time. The recipe uses a crock pot, which would make the house smell great!!
Adapted From: The Kitchen Magpie
- 1 pound ground beef
- 1 cup onion, diced
- 3 cloves garlic, minced
- 6 cups very strong beef broth
- 1- 28 ounce can Chopped Tomatoes
- 1- 28 ounce can whole Tomatoes
- ½ cup ketchup
- 1½ Tbsp Worcestershire sauce
- 1-2 tablespoons brown sugar (to taste, if you have a sweeter ketchup you may not need it)
- 1 teaspoon Italian seasoning
- 3 cups cooked elbow macaroni OR 2 cups dry macaroni to add in at the end
- salt and pepper, as desired
- In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease and place in a large dutch oven.
- Add the broth, cans of chopped and whole tomatoes, Worcestershire, ketchup,brown sugar (if using) and Italian seasoning. Add more sugar and Worcestershire to taste if needed. Place the lid on the dutch oven and cook until heated throughly.
- When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and then serve