Beef and Tomato Macaroni Soup
1 pound hamburger
2 tablespoons olive oil, divided
1 & 1/4 cups onions, chopped
1 cup chopped carrots, chopped
2 garlic cloves, minced
salt & pepper to taste
3 cups of beef broth
16 ounces of canned tomato sauce
14.5 ounce can of petite diced tomatoes
1 tablespoon worcestershire sauce
1 teaspoon dried marjoram (start with half a teaspoon to play it safe)
3/4 teaspoon dried thyme
2 bay leaves
1 & 1/4 cups dry small elbow pasta
1 & 1/2 cups frozen corn
garnishments: parsley and parmesan cheese, grated.
in a large pot, heat 1 tablespoon of olive oil and add onions & carrots. Saute for about 3 minutes. Add garlic & saute for another 2 minutes. Pour mixture onto a plate. Set aside.
in same pot, add the other tablespoon of olive oil. Add hamburger. Season with the salt & pepper. Brown and crumble hamburger. When cooked, drain fat. Return the plate of vegetables to the pot with the hamburger. Add broth, tomato sauce, tomatoes, worcestershire, marjoram, thyme, bay leaves and if needed more salt and pepper. Bring to a boil. Add pasta. Cover and reduce heat to medium. Boil and stir occasionally until pasta has cooked through. (15-20 minutes). Add corn last 3 minutes of cooking.
Remove bay leaves. Garnish with parsley and parmesan.