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When it’s rainy outside, nothing brings cheer to your dining table than a warm soup. Not just the usual soup, but creamy beef macaroni soup. It’s a meal by itself, packed with either ground beef or slices of it, complemented by fresh veggies like carrots and cabbage. Then you add that enticing creamy flavor by adding milk. It’s perfect to drive away that dreary feeling of the pouring rain and cold temperature.
Creamy Beef Macaroni Soup (Photo by Rene Astudillo)
Ingredients
1 cup ground or thinly-sliced beef
1/2 cup carrots, peeled and chopped
2 cups sliced cabbage
1 small yellow onion, peeled and chopped
3 cloves garlic, peeled and crushed
2 cups elbow macaroni
1 Chinese sausage, thinly sliced
1 cup evaporated milk
1 beef cube
3 cups water
Salt and pepper to taste
1 tbsp. Olive oil
Directions
Heat Olive oil in a medium pot over medium-high heat. Add garlic and saute until lightly brown. Add onions and cook until fragrant. Add carrots and continue to cook for about three minutes. Add in beef and stir. Add salt and pepper to taste. Add sausage slices and cook for another two minutes. Add water and allow to boil. Add beef cube. Add macaroni and cook until the pasta is done. Add milk and reduce to a simmer. Cook for another three minutes. Turn off heat and add cabbage slices. Serve warm.
First published in: https://mybaykitchen.wordpress.com/2018/07/20/creamy-beef-macaroni-soup-2/
Rene Astudillo is a writer, book author and blogger and has recently retired from more than two decades of nonprofit community work in the Bay Area. He spends his time between California and the Philippines.