Indulge in the savory goodness of this Macaroni and Hamburger Soup, brimming with a medley of flavorful vegetables and lean ground beef. The rich tomato-based broth adds a delightful touch, making it a favorite among both kids and adults. Enjoy it with a side of crusty French bread and luscious butter for a perfect weekend meal that doubles as a convenient lunch option throughout the week.
Ingredients:
- 2 pounds Lean Ground Beef (or higher fat content, drained)
- 1 Medium Yellow Onion, finely diced
- 2 Medium Carrots, finely diced
- 3 Celery Stalks with Leaves, finely diced
- 3 tablespoons Butter
- 2 cans (regular size) Tomato Soup
- 2 cans (regular size) Diced Tomatoes
- 1 carton Beef Stock
- 2 cups Water
- Salt and Pepper, to taste
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 2 tablespoons Dried Parsley
- 1 bag (approximately 2 cups) Frozen Mixed Veggies
- 1 Large Russet Potato, peeled and diced
- 2 to 3 cups Cooked Macaroni Noodles
Instructions:
- In a stockpot, melt butter and sauté diced celery, carrots, and onions until soft and slightly brown. For an extra layer of flavor, consider roasting these vegetables in olive oil at 350 degrees for 30 minutes before dicing, though this step is optional.
- Add ground beef and cook until fully browned. Optionally, drain the beef if desired.
- Incorporate all remaining ingredients into the pot, except for the cooked macaroni noodles. Ensure to include the juice from the canned tomatoes.
- Thoroughly stir the ingredients, bring the mixture to a boil, then reduce the heat to low. Allow the soup to simmer on the stove for 2 to 3 hours. Alternatively, use a crockpot and cook on low for up to 8 hours.
- Once the soup is ready, you can add the cooked macaroni noodles. Note that the noodles will absorb the broth over time, resulting in a thicker consistency. If you prefer a more liquid soup, keep the noodles separate and add them to individual bowls when serving.
