Oh fall . . .
I am loving all the beautiful leaves, the cooler sunny days, the pumpkin-flavored everything, and getting the chance to wear my boots and sweaters.
However, I am not loving the fact that it’s coming to an end so quickly! I just saw the weather forecast for the next few days . . .
Snow.
I am freaking out a little! Snow for Halloween is not my favorite!!!
When we were growing up, my mom would always plan our Halloween costumes around our winter coat- we usually had to be something that you could wear a coat over or under and it looks like this year is shaping up to be something similar.
So while the snow falls down on my freshly carved jack-o-laterns, I will be whipping up a bowl of this yummy soup.
This soup is a copycat from one of my favorite restaurants from Logan, UT called Juniper Takeout. Now that we don’t live there anymore, I tried to recreate it as close as I could. It turned out pretty good!
Serves: 8-10
15 minPrep Time
10 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 pound ground beef
- 1 onion, diced
- 3 (15 ounce) cans beef brothÂ
- 1 (14 ounce) can diced tomatoes
- 1 cup ketchup
- 1 (6 ounce) can tomato paste
- 1 cup shredded carrots
- 3 Tablespoons A1 sauce
- 2 Tablespoons brown sugar
- 3 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 1 1/2 cups elbow macaroni, cooked
Instructions
- In a skillet over medium high heat, brown ground beef and diced onions; drain and set aside.
- In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, A1, Worcestershire, basil, garlic powder, and salt and pepper and cook over medium high heat.
- Bring to a boil then reduce heat to low. Add beef and onion and simmer for 10 minutes. Add cooked macaroni and serve.
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