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Beefy Tomato Macaroni Soup (10/9/2015)


2 lbs. Ground Beef
1 medium onion, diced
3 cloves garlic, minced
6 cups beef broth
1 6 oz. can tomato paste
1 28 oz. can whole tomatoes
1 28 oz. can diced tomatoes
3 teaspoons Worcestershire sauce
2 tablespoons brown sugar
1 ½ teaspoon dried basil
1 ½ teaspoon Montreal steak seasoning
3 cups cooked elbow macaroni
1 cup frozen vegetables (I used peas and carrots)
Salt & pepper, to taste

In a large saucepan or soup pot, brown the ground beef, onion, salt, pepper and garlic. Drain off most of the excess fat.

Add broth, tomatoes, tomato paste, Worcestershire sauce, brown sugar, basil and steak seasoning. Bring to a slight boil over medium high heat, stirring occasionally. Reduce heat and simmer for 10 minutes. Add cooked macaroni and heat through and serve.

You can also make this in the slow cooker. Just brown the beef, onion, salt, pepper and garlic. Drain off most of the excess fat and transfer to a large slow cooker and add remaining ingredients, except for macaroni. Cook on low for 6-8 hours. Add cooked macaroni and frozen vegetables 30 minutes before serving.


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