Beef Macaroni Soup Recipe
Beef Macaroni Soup Recipe photo by Taste of Home
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Beef Macaroni Soup Recipe

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4.5 25 36
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You'll love my quick version of classic beef macaroni soup. Loaded with veggies and pasta, it’s just as good as the original but without all the fuss. —Debra Baker, Greenville, North Carolina
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings


  • 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

Nutritional Facts

1 cup: 233 calories, 8g fat (4g saturated fat), 46mg cholesterol, 341mg sodium, 19g carbohydrate (6g sugars, 5g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.


  1. 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.
Originally published as Beef Macaroni Soup in Simple & Delicious January/February 2007, p27

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Lorie1964 User ID: 4048465 242064
Reviewed Jan. 19, 2016

"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!"

chunkymunky User ID: 7676579 241810
Reviewed Jan. 15, 2016

"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 :)"

dcscake_OH User ID: 228890 241787
Reviewed Jan. 15, 2016

"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."

dzlegac User ID: 8234685 241751
Reviewed Jan. 14, 2016

"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."

slocook805 User ID: 7734059 241739
Reviewed Jan. 14, 2016

"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."

KittieCatt User ID: 6154720 241733
Reviewed Jan. 14, 2016

"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!"

shereeder User ID: 1853566 241731
Reviewed Jan. 14, 2016

"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!!!"

dschultz01 User ID: 1076910 220527
Reviewed Feb. 15, 2015

"This was very quick and easy to make, but had very little flavor. Adding some salt helped a little, and I did not use low sodium broth. It also could have used more broth. It was more like a stew."

Charlotte_Kap User ID: 8204906 217344
Reviewed Jan. 9, 2015

"What if my family will not eat tomatoes? Can I bypass them or should I add tomato sauce? I really want to make this!"

beachlovers88 User ID: 8204194 217302
Reviewed Jan. 8, 2015

"I make this soup love it only thing is I use tomato juice instead od tomatoes."

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