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This easy hamburger macaroni soup shows up quite often for dinner at our house, especially during the fall and winter.
It’s warm and satisfying without being too heavy and so easy to stir together.
For an even lighter version, I sometimes substitute ground turkey for the ground beef in my macaroni soup.
Another thing that makes this easy soup a winner is its versatility.
After making it once or twice you can make substitutions and adjust seasonings based on your tastes and what’s in the pantry. I sometimes add a bit of dried thyme, basil, or Italian seasoning.
I also use whatever macaroni I have on hand. Most recently I used thin multi-grain spaghetti broken into 1-inch pieces.
This is a really easy hamburger soup recipe too since it calls for a package of frozen mixed vegetables instead of fresh, saving lots of peeling and chopping time and effort. I don’t feel bad using frozen vegetables, especially during the winter. They are economical, and since they are frozen at their peak of freshness, are often as nutritious as fresh.
I like to serve it with toasted sourdough bread, homemade beer bread, or corn bread.
If you’ve made this hamburger macaroni soup, please give the recipe a star rating below and leave a comment letting me know how you liked it.
Easy Hamburger Macaroni Soup Recipe
Ingredients
- 2 teaspoons olive oil
- 1 pound very lean ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) diced tomatoes with basil, garlic and oregano
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (14 to 14.5 ounces) beef broth
- 1 package (16 ounces) frozen mixed vegetables
- 1 bay leaf
- 1 cup uncooked macaroni or spaghetti broken into 1-inch pieces
Instructions
- In a stockpot over medium-high heat, add the olive oil. Crumble up the ground beef and add it to the pot, breaking it up with a wooden spoon (affiliate link). Add the salt and pepper and additional seasoning if you like.
- Continue to cook, giving it a stir from time to time, until the ground beef is cooked through and browned all over. This will take about 3 to 5 minutes.
- Stir in both cans of tomatoes, the broth, the frozen vegetables and the bay leaf. Then fill both tomato cans with water and add to the pot. Stir everything together and let the soup come up to a boil.
- Give it another stir then reduce the heat to medium-low, cover the pot and let the soup simmer for at least 20 minutes and up to 1 hour if you have the time.
- Stir in the macaroni and cover the pot again. Let the soup simmer until it has thickened up a bit and the pasta is al dente. This will take about 5 to 10 minutes depending on the type of macaroni you are using.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: The Dinner Doctor
If You Liked this Easy Hamburger Macaroni Soup, You Might Also Like:
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My daughter just informed me that she had recently tried your simple, easy CHICKEN SALSA WHITE BEAN SOUP recipe ~ and results were amazing! She had some leftover chicken that needed to be used, so this was her answer and she passed the info along to me! I have now checked out this website (which, I find that I am NOT doing often enough) and have found several soup recipes that appeal to me ~ especially look forward to trying the slow cooker PIZZA SOUP. Homemade, good soups and pizza are two of my most-loved foods!
So glad your daughter liked the chicken salsa white bean soup! It really is yummy and sooo easy!! Hope you enjoy the slow cooker pizza soup too ๐
Just wondering how many points plus the hamburger macaroni soup recipe is ?? it looks sooo good. Thanks.
Love ya Paula. Watch you whenever I can. I need a rich beef vegetable soup to be served over a camp fire next year. Need to make approximately 10-12 quarts. What can you offer for this? I also usually add some small shell macaroni to mine. This will be served to family and friends and I really want it to be very rich and tasty without spices etc. i am 71 and want to make an impression.