Hamburger Macaroni Soup
Easy one pot Hamburger Macaroni Soup is the perfect comfort food for winter! Loaded with ground beef, vegetables, tomatoes and Italian seasonings.
Servings: 6
Calories: 325kcal
Ingredients
- 1 pound lean ground beef
- 3 cloves garlic minced
- ½ cup diced yellow onion
- 8 cups low sodium beef broth
- 14 ounces petite diced tomatoes
- 2 Tablespoons tomato paste
- 1 Tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon oregano
- ½ teaspoon dried basil
- 1 ½ cups elbow macaroni uncooked
- 1 ½ cups frozen mixed vegetables
Instructions
- In a Dutch oven or large soup pot brown beef, onion and garlic until no pink remains, drain off any fat.
- Add beef broth, tomatoes, tomato paste, brown sugar, Worcestershire sauce and seasoning. Stir to combine. Bring to a boil, reduce heat and simmer for 5 minutes.
- Stir in macaroni noodles and vegetables, simmer for an additional 8 minutes or until macaroni is tender and vegetables are heated through.
- Serve immediately, garnish with shredded cheese is desired.
Notes
FRIDGE: Store leftovers in an airtight container in the refrigerator for 3-5 days.
FREEZER: Leftover soup will last in the freezer in an airtight container for about 3 months.
The macaroni will continue to soak up the beef broth. So if you’d like your leftover soup to still be “soupy” cook your macaroni separately and portion it out into each serving of soup when you’re ready to eat it.
- If you use fresh vegetables, just be sure that the are cut or diced into small pieces so that will cook through in the same amount of time that the pasta takes to cook.
- If you wish to make this soup a little more lean, brown some ground turkey just like your would ground beef.
Nutrition
Calories: 325kcal | Carbohydrates: 42g | Protein: 29g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 804mg | Potassium: 1364mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2539IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 4mg