- 1 pound ground beef
- 2 cups frozen mixed vegetables
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) beef broth
- 1/4 teaspoon pepper
- 1/2 cup uncooked elbow macaroni
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender. Yield: 5 servings.
Reviews for Beef Macaroni Soup
"The broth was thin and the flavors were very faded."
"I made this after reading the other comments. I added garlic powder, chilli powder and black pepper. It was great. I think the chilli powder added helped the flavor. When I make it again, I might add chopped onions and cook them with the hamburger at the beginning. This dish can have a lot of variation which is great - different vegetables or meat could be used. I would like to try this dish sometime with chicken. It would be easy to add more of some more ingredients to stretch the number of portions for a larger crowd. Adding any kind of favorite cheese on top would bring it up to a 5 star recipe."
"This is a great recipe! I felt by the listing of ingredients, it would need "over seasoned." I added a lot more seasoning and I'm glad I did (more pepper, garlic salt and garlic powder). The photo also shows a lot more broth than what mine was left with, so I agree with some of the other reviewers and will add more broth next time (probably another cup would work well). All in all, a great dish to add to my rotation. Thank you for the addition to my recipe box!"
"I agree with lindaaiello. But I'm giving this recipe 5 stars BECAUSE of the versatility. Obviously everyone has favorite flavors. As far as I'm concerned, you can take garlic and toss it out the window. My family didn't use it when I was little, I didn't use it when my kids were little. My grownup kids now use lots of garlic, hot peppers, other spicy spicy flavors. I still don't; i LIKE bland. They have learned to take some out for me BEFORE they light it in fire. So be kind in your OPINIONS. The basic recipe is great. Feel free to doctor it all you want. But thank the person for submitting it & giving you the opportunity to let your creativity shine. Happy New Year to all :)"
"I made this but I changed it up a bit, used tomato juice, extra can of broth, lots more seasoning, as this was a little bland, and I cooked the macaroni first, then added it."
"I have never had a recipe for this but my husband has made the same soup for years, and we LOVE it. The recipe was unwritten and handed down from his mother, and was called "Hamberger soup." The only difference would be that he used fresh veges, although maybe none of us thought of using frozen. He also used some garlic powder and a few herbs - basil, oregano, or whatever he felt like adding that day. But the garlic was the key to making it GREAT! We served it with crackers and butter or garlic bread. I am basing the rating on this recipe with the inclusion of garlic. BTW, I don't believe we ever had leftovers."
"A good base recipe to start from but bland as baby food as written. The first time I made this I knew instinctively it would need 2 cans of beef broth, not one and I doubled the macaroni, added 2 cloves of pressed garlic, a sprig of fresh thyme, 1/4 tsp dried oregano, a bay leaf and yes it did need some salt even with 2 cans of beef broth. A good glug of red wine gave it that slow hours long simmered taste. This makes a good hearty satisfying 2 portions when we are having just soup for dinner on a cold night. We have a couple of large bowls for just that purpose."
"As easy as this soup was to prepare, it needed MUCH more flavor! After reading the recipe, I added a large clove of garlic, and a handful of finely chopped (fresh) Italian parsley. I also (eyeballed) some dried oregano, basil, thyme & marjoram. Even so, it came out tasting like a 'doctored-up' version of a can of "Campbell's" soup. Incidentally, I NEVER add pasta (or rice) into a 'one pot' dish. I always cook it separately, drain & rinse it, and then mix in. I don't want the starch from my pasta or rice in my final dish - especially, since we're very carb conscious!"
"I think if you cook the macaroni before hand, it will save on the amount of liquids that need to be added. Also, it's been my experience that noodles should be cooked separately, then drained and rinsed to get the extra starch rinsed off. Otherwise, this soup sounds fantastic!!!"