Low-Key happiness

Hi Hi!  Winter is totally soup season around here. When it’s cold outside and everyone’s battling sniffles, nothing beats a big, comforting pot of soup that warms you up from the inside.

This soup is super budget friendly! Plus, I make my beef bone broth with a little extra spice (think ginger and garlic) to help soothe sore throats and clear up congestion. Perfect for those winter bugs!

This recipe makes a huge pot that feeds my crew all week long for just a few dollars. Win-win!

Homemade beef bone broth (make it the day before or grab some from the freezer—check out my chicken bone broth post [ https://simplelivings.blog/2025/09/24/cozy-chicken-bone-broth-a-warm-hug-for-chilly-autumn-days/ ] for the how-to!

Ingredients:

*1 thumb-sized pieces of fresh ginger
*5 cloves of fresh garlic
*2 onions
*1 can of tomatoes (diced or whole, whatever you have)
*2 cups dry macaroni
*2 packs (about 2 lbs) ground beef (hamburger meat)
*½ a butternut squash
*2 white potatoes

*Spices (to taste): extra ground ginger, garlic powder, onion powder, black pepper, salt, and a pinch of red pepper flakes for that gentle kick.

How to Make It (Super Simple Steps)

Prep ahead: If you haven’t already, make your bone broth the day before—it’s seasoned nicely, so we’ll go easy on the salt later.

-Chop the garlic, ginger, and onions into small pieces.

-Heat a large pot over medium heat. Add the ground beef—no need for extra oil, it has plenty! Break it up and let it cook slowly for a few minutes until it’s browned.

-Toss in the chopped onions, garlic, and ginger. Stir everything together, pop on the lid, and let it cook for another 5-10 minutes, stirring now and then. It smells amazing already!

-While the meat is cooking, peel and cube the butternut squash and potatoes into bite-sized pieces.

-Add the squash and potatoes to the pot. Keep stirring every couple of minutes for about 10 minutes so nothing sticks.

-Season with your spices—start light, especially on the salt since the broth is already flavorful. Taste as you go and adjust. That’s the secret to making it perfect for your family!

-Once the veggies are getting tender (but not mushy), stir in the can of tomatoes and pour in the bone broth (enough to cover everything nicely—add more water if needed).

-Bring it to a gentle simmer for about 5-10 minutes. If any foam or excess fat rises to the top, skim it off—it makes the soup taste cleaner.

-Finally, stir in the cooked macaroni (cook it al dente if you prefer, —it soaks up the flavors and thickens the soup perfectly as it cooks and expands.
Let it simmer a bit longer until the pasta is just right, and you’re done!

This soup is even better the next day, and it freezes great too. My kids gobble it up with some crusty bread on the side. Hope your family loves it as much as mine does—stay warm! ❄️🍲