Macaroni Tomato Beef Soup

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

2 tbsp olive oil, divided
1 1/4 cups onion, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 lb lean ground beef
3 cups low-sodium beef broth
2 (8 oz) cans tomato sauce
1 1/2 (14.5 oz) cans diced tomatoes
1 tbsp Worcestershire sauce
1 tsp dried marjoram
3/4 tsp dried thyme
2 bay leaves
Salt and black pepper to taste
1 cup uncooked macaroni

Heat 1 tbsp olive oil in a large pot over medium heat. Add onions and carrots, and cook for 3 minutes. Add garlic and cook 1 minute longer. Remove mixture from pot and set aside. Heat remaining 1 tbsp olive oil in pot over medium-high heat. Add beef and cook until browned. Drain fat from beef. Return veggies to pot along with beef broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves, salt and pepper. Bring to a boil. Add in pasta, cover and reduce heat to medium. Boil, stirring occasionally, until pasta has cooked through (15-20 minutes). Remove and discard bay leaves before serving.