1/2 cup of red onion, coarsely chopped
6 mugs of flavorful beef broth
a fourteen-ounce container of diced tomatoes
Sun-dried tomato puree, 2 teaspoons
standard Worcestershire sauce, 1 teaspoon
1/4 teaspoon of oregano, ground.
dried sweet basil, half a teaspoon
elbow pasta, 1 and 1/4 cups, raw
1/2 cup of garden veggies that can be frozen
Methods for a Delicious Adventure:
Combine the red onions and beef in a heavy soup pot and simmer until the onions are transparent and the steak is well-done. To make sure the soup has a lean foundation, skim out any excess fat
Add the beef stock, chopped tomatoes, deep sundried tomato puree, Worcestershire sauce, crushed oregano, and sweet basil. Stir in the Worcestershire sauce. Carefully bring the ingredients to a low boil while stirring constantly. To give the flavors a chance to combine, reduce the heat and simmer for around 5 minutes.
Toss in the elbow macaroni and garden veggies while the kitchen fills with the fragrance of cooking. Simmer them for around 8 minutes. Pasta that is just little soft to the bite but not mushy will do.
According to your taste, add salt and freshly ground pepper. Be sure to stir it well.
Transfer to individual dishes and garnish with a handful of freshly shredded cheese if desired. For a comforting dinner that will envelop you, serve with warm crusty bread.
