It’s wonderful to hear about your and your daughter’s love for tomatoes, and your experience with Pomi Tomatoes sounds like a delightful discovery for both of you!
Pomi’s commitment to natural, additive-free, and preservative-free tomatoes, all packaged in BPA-free cartons, aligns perfectly with a health-conscious and clean eating lifestyle. It’s great to know that their products are 100% natural and focus on delivering the pure taste of tomatoes without any unnecessary ingredients.
Your decision to use Pomi Tomatoes in your Beefy Tomato Macaroni Soup seems like a perfect match, especially considering their fresh and authentic flavor. The Pomi Chopped Tomatoes, akin to other brands’ diced tomatoes, and the Strained Tomatoes, similar to a thick tomato sauce, must have added a wonderful depth and richness to the soup.
Describing the soup as a “stoup” – a term popularized by Rachael Ray for a dish that’s somewhere between a soup and a stew – indicates its hearty and satisfying nature. It’s great to hear that it was a hit with your daughter, offering warmth and comfort on cold winter days.
Your endorsement of Pomi Tomatoes, noting the significant difference in flavor compared to canned tomatoes, highlights their quality. It’s reassuring to know there are products like these that can substitute for fresh tomatoes without compromising on health benefits or taste, especially for those following a clean eating diet. Your positive experience with Pomi Tomatoes certainly makes them sound like a worthy staple in your kitchen for future culinary creations.
Ingredients
- What you need:
- 1 pound ground beef
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1- 26.46 ounce container Pomi Chopped Tomatoes
- 1- 26.46 ounce container Pomi Strained Tomatoes
- 3 teaspoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon dried basil
- 1 1/2 teaspoons steak seasoning
- 3 cups cooked elbow macaroni
- salt and pepper, as desired
Instructions
In a large sauce pan or soup pot, brown ground beef, onion and garlic until ground beef is no longer pink. Season with salt and pepper while browning.
Add broth, chopped and strained tomatoes, Worcestershire, brown sugar, basil and steak seasoning. Bring to slight boil over medium high heat, stirring occasionally. Reduce heat and simmer for 10 minutes. Add cooked macaroni and heat through and serve!
