Рецепт 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.
Looking
to warm up, try this hearty Beef Macaroni Soup.
Beef
Macaroni Soup
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
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
Directions:
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!