myFresha-licious: Beef Macaroni Soup

Beef Macaroni Soup

The Husband has been complaining about his unwell tummy for a while now.  He thinks he has hyper acidity.  Yes, he made a self-diagnosis since he doesn’t want to consult with a medical doctor.  As the case, I’ve been cooking soup dishes for him for a few days now.  I served him chicken tinola the other day where I slow cooked the chicken and added green papaya with it.  He was delighted with our meal even if I forced him to eat the ginger.  Ginger is good for digestion you know, period.

Then yesterday, I cooked beef macaroni soup for him.  I know, beef is red meat and usually doctors will advice patients with hyper acidity do away with red meat and oily food until everything goes back to normal, but I am running out of ideas.  I was glad that he loved this soup because of the strong flavor of the beef.  It was beefy-licious 🙂 

I ate the soup too but, no, I did not eat the beef I painstakingly and meticulously removed every tiny bit of meat from my soup. 


Ingredients :

Beef, ground- 300 g.
Elbow macaroni, small ones – 1 c
Mixed vegetables (carrots, corn, beans, peas) – 1 c
Cabbage, diced – 1 1/2 c
Patola, diced – 1 small
Evaporated milk – 1 cup
Water – 6 cups cups (as desired)
Beef bouillon – 1 pc
Black pepper ground
Salt to taste
Garlic, chopped – 3 cloves
Onions, diced – 1 medium
Sunflower oil – 1 tsp

Cooking Procedure :

1. Cook the macaroni in boiling water until aldente and set aside.
2. Place oil and garlic in a pot and saute it until it is aromatic.  Stir in the onions, parsley, and thyme.
3.  Add in the ground beef and stir for 5 minutes.
4.  Add 1 cup of water and let simmer for at least an hour, adding more water as needed.
5.  Add the evaporated milk, more water to make it soupy, and the rest of the ingredients except for the veggies and the cooked macaroni.  Bring to a boil.
6.  Add the mixed  veggie and the patola.  let it simmer for 5 minutes.  Make sure that there is enough water for a soup dish.  Adjust taste with salt as needed.
7.  Add the cabbage and simmer for another 2 minutes.

Add in the macaroni only during serving.  If you add the macaroni with the soup and just leave it, the pasta will absorb most of the liquids.

 © myFresha-licious  (28January2013)