Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large Russet potatoes, peeled and cubed (1/2 inch)
  • 3 medium carrots, sliced into rounds
  • 2 celery stalks, chopped
  • 1 can (14.5 oz) diced tomatoes, unsalted
  • 1 can (8 oz) tomato sauce
  • 4 cups beef broth
  • 1 tsp dried oregano
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen mixed vegetables
  • 1 cup uncooked elbow macaroni
  • 1 tsp red wine vinegar

Instructions:

  1. Heat the olive oil in a skillet over medium high heat.
  2. Add the ground beef and cook, breaking it apart with a spatula, until browned and no longer pink.
  3. Stir in the diced onions and garlic during the last 2 minutes of browning until the onions look translucent.
  4. Drain the excess grease from the pan Note: this prevents the soup from being oily.
  5. Transfer the browned beef mixture into the slow cooker.
  6. Add the cubed potatoes, sliced carrots, celery, diced tomatoes with juices, tomato sauce, beef broth, oregano, and Worcestershire sauce.
  7. Stir the ingredients to combine Note: make sure the vegetables are submerged in liquid.
  8. Cover and cook on High for 5 hours until the potatoes are tender when pierced with a fork.
  9. Add the frozen mixed vegetables and elbow macaroni during the last 30-45 minutes of cooking.
  10. Stir in the red wine vinegar right before serving until the aroma brightens.