Beef & Macaroni Soup

Updated: March 8, 2023

Just down the road from Kolmar/CSR where I used to work in Barrie is a family run bakery called Fox’s Bakery. It’s owned and operated by a great guy named Steve Fox and managed by Randy Pinkney. 

Steve and Randy are exceptional at what they do, not the least being their ability to hire only the very best of hard working staff that are always enthusiastic and eager to serve. And it doesn’t hurt that most of them are beautiful young ladies of all ages.

We would often visit Fox’s for our breaks and lunch. The special of the day each day was a surprise but when the surprise of the day was Beef and Macaroni, it was a very rare occasion that I would pass it up. 

For years I tried to duplicate this delicious treat from recipes I got online and from friends. They all paled in comparison. 

Finally I found this recipe. It’s not at all like the one I loved so much at Fox’s and is more of a soup, but it’s still very good and an absolute favourite of mine.

While the weather is nice now, it’s still only March and I’m sure we’ll get one more blast of winter yet. This is a great dish to serve on a cold, blustery day.

My Shirley and I rarely prepare a meal that is intended for just one serving. This recipe will last us a few days. Personally, I like it best on the first day when it’s more like a soup and the carrots and celery are still a little crunchy. After the first day, the pasta and vegetables soak up some of the broth a bit and the soup thickens to become more like a stew, but it’s still very good to eat then too.

Of course you can also always add a bit more broth to the soup if you wish.

Prep Time: 15 min.
Cook Time: 20 min.
Total Time: 35 min.

Stuff Required

• 1 lb ground beef
• 1 medium onion, chopped
• 2 large carrots, peeled and chopped
• 1 stalk celery, chopped
• 1 sweet pepper, chopped
• 1 tsp minced garlic
• 2 tsps salt
• 1 tsp dried oregano
• ½ tsp paprika
• 4 cups chicken or beef broth
• 1 can (28 oz) crushed tomatoes
• 1¾ cups dry macaroni pasta

Do This

1. In a large pot, cook ground beef and onion over medium high heat just until browned, about 2-3 minutes.
2. Add carrots, celery, red pepper, garlic, salt, oregano and paprika and cook until vegetables are tender, about 7-8 minutes.
3. Add broth, crushed tomatoes and pasta and bring to a boil. 
4. Reduce heat to medium and cook just until pasta is cooked, about 6-7 minutes.