Ingredients:
- 1 pound prime ground beef
- ½ cup finely chopped red onion
- 6 cups rich beef stock
- 14 ounces fresh chopped tomatoes
- 2 tablespoons sundried tomato puree
- 1 teaspoon traditional Worcestershire sauce
- ½ teaspoon crushed oregano
- ½ teaspoon dried sweet basil
- 1 ½ cups uncooked elbow pasta
- 1 ½ cups quick-freeze garden vegetables
Steps to a Flavorsome Experience:
- In a robust soup cauldron, marry the beef and red onions, cooking until the beef is perfectly browned and the onions translucent. Skim off any extra fat, ensuring a lean soup base.
- Pour in the beef stock, introducing the freshly chopped tomatoes, the deep sundried tomato puree, Worcestershire sauce, and a sprinkle of crushed oregano and sweet basil. Stir this mixture with love and let it come to a gentle boil. Lower the heat and let it simmer for about 5 minutes, allowing the flavors to mingle.
- As aromas fill your kitchen, introduce the elbow pasta and the garden vegetables to the pot. Allow them to simmer for roughly 8 minutes. The pasta should be tender to the bite but still hold its shape.
- Season with salt and freshly cracked pepper as per your palate. Give it a good stir.
- Pour into bowls and, for those who desire, sprinkle a handful of freshly shredded cheese atop. Serve with warm crusty bread for a meal that wraps you in warmth.
Recipe crafted by a culinary enthusiast for all those seeking a bowl of comfort and love.
