Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup uncooked elbow macaroni
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large soup pot, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the diced carrots and celery to the pot and cook for 5 minutes.
4. Pour in the can of diced tomatoes and beef broth. Add the dried thyme and oregano. Season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
6. Add the uncooked elbow macaroni to the pot and cook for an additional 10 minutes or until the macaroni is tender.
7. Stir in the chopped fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 25g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Elbow macaroni can be substituted with any small pasta shape.
Variations:
- Add a can of drained and rinsed kidney beans for extra protein and fiber.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to drain any excess fat from the ground beef before adding the vegetables.
- Don't overcook the macaroni or it will become mushy.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual soup bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of shredded cheese.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Kamir soup is a traditional Italian soup that originated in the region of Campania. It is typically made with ground beef, vegetables, and pasta.
Flavor profiles:
Kamir soup is a hearty and comforting soup with savory flavors from the ground beef and beef broth, and a hint of sweetness from the carrots and tomatoes.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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