Hamburger Macaroni Soup
Ground beef, beef broth, diced tomatoes, Worcestershire, oregano and basil with elbow macaroni and frozen mixed vegetables, all in one pot.
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Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 6 cups beef broth
- 1 can diced tomatoes 14.5 ounces, with juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon granulated sugar or brown sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups elbow macaroni dry
- 1 1/2 cups frozen mixed vegetables
Instructions
- In a large soup pot, brown the ground beef and onion over medium-high heat until the beef is no longer pink (160°F). Add the garlic and cook another minute. Drain off any excess fat.
- Add the broth, diced tomatoes, Worcestershire, sugar, oregano, basil, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes.
- Add the macaroni and simmer for about 8 minutes, until the noodles are tender.
- Add the frozen vegetables and heat through. Taste and add salt or more seasoning if needed.
Notes
If you plan on leftovers, you can cook the macaroni separately and stir it in at the end. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat soup to a rolling boil.
Nutrition
Serving: 1servingCalories: 249kcalCarbohydrates: 24.3gProtein: 16.6gFat: 9.5gSodium: 949mgFiber: 3gSugar: 5.3g