Ingredients
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 pound (450 g) ground beef
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin (optional, for extra depth)
Salt and pepper, to taste
1 can (14.5 oz / 400 g) diced tomatoes
4 cups beef or vegetable broth
1 cup elbow macaroni (or small pasta)
1/2 cup corn kernels (optional, for sweetness)
Fresh parsley or cilantro for garnish
These ingredients closely resemble popular beef and tomato macaroni or hamburger macaroni soups that rely on ground beef, onion, tomato, broth, macaroni, and simple spices. Bell pepper, corn, and chili-style seasonings are common additions that add sweetness, color, and a gentle Southwestern note to the classic tomato-beef base.
Step-by-step instructions
To build flavor from the start, heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and green bell pepper and cook for 5–6 minutes, stirring occasionally, until the vegetables are softened and starting to turn translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant, so it doesn’t burn or turn bitter.
Add the ground beef to the pot, breaking it apart with a spoon as it cooks. Continue cooking until the beef is browned and no pink remains. If there is excess fat in the pot, you can carefully spoon or blot some off, especially if you used a higher-fat beef, in line with many hamburger soup recipes that recommend draining to avoid a greasy broth.
Stir in the chili powder, dried oregano, optional cumin, salt, and pepper. Let the spices cook with the beef and vegetables for 1–2 minutes, stirring often, to lightly toast them and bloom their flavors, a technique often used in beef and tomato macaroni soups and chilis.
Pour in the can of diced tomatoes with their juices and the broth. Stir well, scraping the bottom of the pot to release any browned bits into the liquid. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for about 10–12 minutes so the flavors start to meld and the broth takes on a rich tomato-beef character.
Add the elbow macaroni to the simmering soup and stir so the pasta is distributed and submerged. Cook for 8–10 minutes, or until the macaroni is just tender, stirring occasionally to prevent sticking on the bottom of the pot. If using corn, stir it in during the last 3 minutes of cooking so it warms through without overcooking.
Once the pasta is cooked al dente and the corn is hot, taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup has thickened more than you like—pasta absorbs broth as it cooks—you can add a splash of extra broth or hot water to loosen it slightly.
Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro. Serve hot with crusty bread, garlic toast, or tortilla chips for dipping, which many beef and macaroni soup recipes recommend as ideal accompaniments.