Baby it’s cold out side and the soup is steeping in the pot.

I used to post occasional recipes in the second-half of my previous wine writing career, 2007-2017. Most, but not all, of those recipes were wine relatedI stumbled accross a good one a few weeks ago and finally made it today. There is more than a good chance you have most of these ingredients in the kitchen already.

How about a little Hambuger/Macaroni soup?

Ingredients

1 lb ground beef
2 teaspoon onion powder
2 teaspoon minced garlic (I used powder)
4 14.5-oz cans of beef broth
2 28-oz cans of diced tomatoes
1/2 cup ketchup
2 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon Italian seasoning
1 cups dry macaroni
Garlic salt and pepper to taste
Cheddar cheese (optional)

Preparation

In large sauepan, add ground beef, garlic and onion
Cook until the beef is browned, drain fat
Add broth, canned tomatoes, Worcestershie sauce, brown sugar, ketchup and Italian seasonings
Add the dry macaroni
Cook for 15 minutes
Garnish with cheddar cheesse, if desired

It’s like meatloaf and mashed potatoes, simple and comforting. I made a bunch to freeze for quick easy meals. One note, be sure to have plenty of beef broth – the macaroni really soaks it up duing the 15 minute cook. And I use salt-free broths – a cleaner taste. It’s easy to over-salt. It’s simply yummy.

(Update 01/3/21) ) Now that I’ve made the soup, I’d back off a little on the macaroni and use perhaps a pound-and-a-half or maybe even two pounds of ground beef.

It’s soup kids, dig in!

** Recipe from tipsandcrafts.net