Recipe of Beef and Tomato Macaroni Soup

Ingredients:

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 can diced tomatoes
• 4 cups beef broth
• 1 cup elbow macaroni
• 1 tsp dried oregano
• 1 tsp dried basil
• salt and pepper, to taste
• fresh parsley, chopped (for garnish)

Instructions:

• Heat your SENSARTE Nonstick Sauce Pan over medium heat. Add the ground beef and cook until browned. Drain any excess fat.

• In the same pan, add the onion and garlic. Sauté until the onion is translucent and fragrant.

• Add the carrots, celery, and red bell pepper to the pan. Cook for a few minutes until the vegetables start to soften.

• Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.

• Stir in the elbow macaroni, dried oregano, and dried basil. Season with salt and pepper to taste.

• Reduce the heat to low and let the soup simmer for about 15 minutes, or until the macaroni is cooked al dente.

• Meanwhile, in a SENSARTE Nonstick Frying Pan Skillet, heat a small amount of oil. Add the macaroni and cook until crispy and golden brown. This step adds an extra texture to the soup.

• Serve the soup in bowls, garnished with fresh parsley. Enjoy!