Hamburger Macaroni Hearty Soup (Print)
Ground beef, vegetables, and macaroni simmer together in savory broth for a family-friendly, one-pot meal.
# Ingredients:
→ Main Ingredients
01 -
450 grams lean ground beef
02 -
1.5 teaspoons garlic salt
03 -
1 teaspoon dried basil
04 -
2 bay leaves
05 -
1.6 litres low sodium beef broth
06 -
800 grams diced tomatoes, undrained
07 -
170 grams tomato paste
08 -
2 tablespoons low sodium soy sauce
09 -
340 grams frozen mixed vegetables
10 -
200 grams macaroni noodles
→ To Serve
11 -
Chopped fresh parsley
12 -
Shredded Parmesan cheese
# Steps:
01 -
In a large pot over medium-high heat, brown the lean ground beef, breaking it into crumbles as it cooks. Once browned, drain excess fat.
02 -
Sprinkle the beef with garlic salt, dried basil, and add bay leaves. Stir well to combine and release the flavours.
03 -
Add beef broth, diced tomatoes with their juice, tomato paste, soy sauce, and frozen mixed vegetables. Stir thoroughly and bring the mixture just to a boil.
04 -
Stir in macaroni noodles. Reduce heat to a simmer, cover, and cook for 10 to 15 minutes until noodles are al dente.
05 -
Discard bay leaves. Ladle into bowls, garnish with chopped parsley and shredded Parmesan as desired, and serve hot.
# Additional Notes:
01 -
For leftovers, let cool completely before refrigerating. The noodles will absorb more broth during storage; add additional broth or water when reheating to adjust consistency.
02 -
To freeze, allow soup to cool fully, then transfer to an airtight container. Freeze for up to 3 months.