Hamburger macaroni soup takes budget-friendly ingredients and turns them into a rich, satisfying soup in less than 30 minutes.
Hamburger macaroni soup is a classic comfort dish many of us remember from childhood. It combines ground beef, mixed vegetables, elbow macaroni and a tomato-infused beef broth for a hearty, family-friendly meal. It’s quick to prepare, economical, and perfect for busy weeknights when you need dinner on the table fast.
This soup goes by many names — goulash, hamburger soup with pasta, or vegetable macaroni soup — but the result is the same: a simple, comforting bowl of beefy tomato goodness that’s easy to make and pleasing to kids and adults alike.
What you need
Ingredients
- 1 pound lean ground beef
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 4 (14.5 oz) cans beef broth
- 2 (14.5 oz) cans Italian diced tomatoes (undrained)
- 1 (15 oz) can tomato sauce
- 1 (12 oz) bag frozen mixed vegetables
- 1 cup elbow macaroni (uncooked)
- Salt and black pepper to taste
Start by browning the ground beef in a large stockpot with the diced onion, minced garlic, and Italian seasoning. Break the meat into crumbles as it cooks. If your beef is not lean, drain the excess fat before returning the meat to the pot.
Add the frozen mixed vegetables and the undrained diced tomatoes to the pot, then stir in the beef broth and tomato sauce. Bring the mixture to a simmer and let the vegetables cook for about 10 minutes. Some cooks substitute a can of tomato soup for tomato sauce; that works as well but yields a slightly different tomato flavor.
After the vegetables have simmered, add one cup of uncooked elbow macaroni and simmer just until the pasta is tender. Be careful not to overcook the macaroni — the noodles will continue to absorb broth as the soup sits, so cook them only until al dente to keep the soup from becoming too thick.
Season with salt and pepper to taste, and serve hot. This recipe yields a warm, comforting dinner that’s ready in about 30 minutes.
What to serve with it
This soup pairs well with warm bread. Cornbread is a favorite, and pull-apart biscuits or simple crackers also work great alongside a bowl of hamburger macaroni soup.
Slow cooker method
You can make this soup in a slow cooker with a small change: brown the hamburger with the onion, garlic and Italian seasoning first, drain the fat, then transfer the meat to the slow cooker. Add the mixed vegetables, undrained diced tomatoes, beef broth and tomato sauce. Cook on low for about 6 hours or on high for 4 hours. Prepare the macaroni separately according to package directions, drain, then stir the cooked pasta into the soup just before serving to avoid it absorbing too much liquid during slow cooking.
Hamburger Macaroni Soup
Ingredients
- 1 pound ground beef
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 4 (14.5 oz) cans beef broth
- 2 (14.5 oz) cans Italian diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 (12 oz) bag frozen mixed vegetables
- 1 cup elbow macaroni
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
Instructions
- In a large stockpot, cook the ground beef with the diced onion, minced garlic, and Italian seasoning, breaking the beef into crumbles until browned. Drain off excess fat if necessary and return the beef to the pot.
- Add the diced tomatoes, mixed vegetables, beef broth, and tomato sauce. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Add the macaroni and cook just until tender.
- Season with salt and pepper to taste and serve hot.
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