Tomato Beef Soup

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.