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 . . .
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-lanterns, 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!
Tomato Macaroni Soup Recipe
- 1 pound ground beef
- 1 onion diced
- 3 (15 ounce) beef broth
- 14 ounces diced tomatoes
- 1 cup ketchup
- 6 ounces tomato paste
- 1 cup shredded carrots
- 3 Tablespoons steak sauce
- 2 Tablespoons brown sugar
- 3 teaspoons Worcestershire sauce
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 ½ cups elbow macaroni cooked
- 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, steak sauce, brown sugar, Worcestershire, basil, garlic powder, 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.
- Stock Pot