Saturday, November 30, 2013

Beef Macaroni Soup

Nothing like a bowl of soup to warm you up. Experts are now confirming what mother have always known, combo of chicken and broth does have a real medicinal value.

It's common knowledge that the word soup comes from the source, the English term "sop," meaning a piece of bread soaked in liquid. In common parlance, soup replaced sop at about the time that people began serving the heated liquid without the ever present piece of bread, approximately one hundred years after Catherine de Medici arrived in France with her entire kitchen in tow and proceeded to transform the world of French cuisine.  It's likely that people have been enjoying some version of meat cooked in heated water since the days when Prehistoric man was forced to stalk and kill his dinner before he could even think about cooking it. 

The origins of boiling are unknown. History of Food, Raey Tannahill states that it's clear man knew about boiling long before the invention of earthenware pottery (around 6,000 BC). Ever inventive, prehistoric man found that bamboo trees filled with clay, reptile shells, and especially the stomachs from the animals they had killed, all made perfect vessels in which to boil liquid filled with fresh meat over a hot fire. When nothing else was available, they could always resort to the more time consuming method of filling a pit with water and throwing in a few stones heated from the fire to bring the water to a boil. How they managed to transport the hot stones from fire to water without scalding themselves in the process remains a mystery. 
Research Source: About

Looking to warm up, try this hearty Beef Macaroni Soup.

Beef Macaroni Soup
Copyrighted 2013, Christine’s Pantry. All rights reserved.

1 pound ground beef
salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 onion, chopped
1 teaspoon garlic, minced
1 (14.5 oz.) can diced tomatoes - roasted garlic
1 (14.5 oz.) can diced tomatoes
1 tablespoon Italian seasoning
6 cups beef broth
2 cups uncooked elbow macaroni

In a large pot over medium heat, add ground beef, salt, pepper and Worcestershire sauce, cook until no longer pink. Add onions and garlic, cook for 3 minutes. Add diced tomatoes, Italian seasoning and beef broth. Bring to boil, stir in elbow macaroni, reduce heat and simmer about 7 to 9 minutes, until pasta tender. Enjoy!

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