Hamburger Soup with Macaroni: Hearty Family Meal
This yummy one-pot soup has seasoned ground beef, tender veggies, and macaroni all swimming in a rich tomato broth. Perfect for feeding hungry families!
Equipment
- Large Dutch oven (7-quart)
- Wooden Spoon
Ingredients
- 1.5 pounds ground beef 80/20
- 1 large onion diced
- 3 cloves garlic minced
- 1 can (28 oz) diced tomatoes
- 6 cups beef broth
- 2 cups carrots diced
- 2 cups celery diced
- 1.5 cups green beans trimmed and cut
- 1.5 cups elbow macaroni
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
Instructions
- Brown ground beef in a Dutch oven over medium-high heat until no pink remains throughout.
- Toss in the diced onion and minced garlic, and cook until they smell amazing.
- Pour in the diced tomatoes and beef broth, then stir everything together really well.
- Add the carrots, celery, green beans, Italian seasoning, salt, pepper, bay leaf, and Worcestershire sauce.
- Bring the whole thing to a boil, then turn down the heat and simmer for twenty minutes.
- Add the macaroni and keep simmering until the pasta is nice and tender, about ten minutes.
- Take out the bay leaf, taste it, and add more salt if you want before serving hot.
Notes
- Drain the extra fat from the beef after cooking if there's lots of grease in there.
- Add the pasta right before eating if you made this soup early, so it doesn't get mushy.
- You can freeze this without pasta for 3 months and add fresh pasta when you reheat.
- Go for low-sodium broth if you're watching salt - you can always add more salt later on.
- Leftovers taste even better the next day, after all the flavors hang out together in the fridge!