On a cold, windy January day, nothing beats a nice hot bowl of soup. Right?
Last week, I made a big batch of shredded beef in my slow cooker. After having the leftovers a few times, I knew I needed to re-purpose the leftovers and come up with something new. It’s been pretty cold here (and pretty much everywhere else) over the past week, so I decided to make some soup for lunch. Since I already had the beef on hand, it was quick and easy, and perfect with some of the molasses oatmeal bread I made last week!
Tomato Beef Soup
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 1/2 cup beef stock
- 2 cups water
- 1 – 14.5 ounce can diced fire roasted tomatoes
- 2 cups shredded beef, roughly chopped
- 4 ounces macaroni (I used Barilla Plus for extra protein and fiber)
Heat the olive oil in a large dutch oven (or heavy bottomed pot) over medium-low heat. Saute the onion, carrot, and garlic until tender (about 5 – 10 minutes). Add the beef stock, water, and diced tomatoes. Bring to a boil. Reduce to a simmer, and stir in the shredded beef and macaroni. Continue to simmer for 10-15 minutes, until the pasta is tender.