Description
This easy one-pot Hamburger Macaroni Soup is hearty and delicious, perfect for a comforting dinner. Loaded with macaroni, mixed vegetables, ground beef, and tomatoes simmered in a flavorful broth, this soup comes together quickly and is sure to become a family favorite.
Ingredients
Main Ingredients
- 16 ounces ground beef
- 1 ½ teaspoons garlic salt
- 1 teaspoon dried basil
- 2 bay leaves
- 6 ½ cups low sodium beef broth or stock
- 28 ounces diced tomatoes, undrained
- 6 ounces tomato paste
- 2 tablespoons low sodium soy sauce
- 12 ounces mixed vegetables (frozen)
- 1 ¾ cups macaroni noodles
Garnish
- Chopped parsley (optional)
- Shredded Parmesan cheese
Instructions
- Brown the ground beef: In a large pot or Dutch oven over medium-high heat, brown the ground beef until fully cooked. Drain off any excess grease. Season the beef with garlic salt, dried basil, and bay leaves, stirring well to combine the flavors.
- Add broth and vegetables: Pour in the beef broth, diced tomatoes with their juices, tomato paste, low sodium soy sauce, and frozen mixed vegetables. Stir everything thoroughly and bring the mixture just to a boil.
- Cook the macaroni: Add the macaroni noodles to the pot. Reduce the heat to a simmer, cover the pot, and cook for 10 to 15 minutes until the noodles are al dente and tender.
- Serve and garnish: Remove the bay leaves. Sprinkle chopped parsley over the soup if desired and top with shredded Parmesan cheese. Serve warm for a comforting meal.
Notes
- Storage Information: Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Note that the noodles and vegetables will absorb much of the liquid when stored, so the soup may be less soupy upon reheating. Add extra broth or water to adjust consistency if needed.
- To Freeze: Cool the soup completely and store in a freezer-safe airtight container. It can be frozen for up to 3 months.
