Beef Macaroni Soup Recipe

4.5 31 43
Beef Macaroni Soup Recipe
Beef Macaroni Soup Recipe photo by Taste of Home
Publisher Photo

Beef Macaroni Soup Recipe

Read Reviews
4.5 31 43
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.

Test Kitchen Tips
  • This versatile recipe is great for picky eaters (especially those who don't like garlic and onions), but also easy to spice up. Chili powder, paprika, onion powder and garlic powder are tasty additions. Start with 1/4 teaspoon of any or all, and increase to taste.
  • Substitute any short pasta for the elbow macaroni. Shells and wagon wheels are fun shapes for this kid-friendly soup.
  • Originally published as Beef Macaroni Soup in Simple & Delicious January/February 2007, p27

    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 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
    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.

    Test Kitchen Tips
  • This versatile recipe is great for picky eaters (especially those who don't like garlic and onions), but also easy to spice up. Chili powder, paprika, onion powder and garlic powder are tasty additions. Start with 1/4 teaspoon of any or all, and increase to taste.
  • Substitute any short pasta for the elbow macaroni. Shells and wagon wheels are fun shapes for this kid-friendly soup.
  • Originally published as Beef Macaroni Soup in Simple & Delicious January/February 2007, p27

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forBeef Macaroni Soup

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    cshenry1 User ID: 1180695 274741
    Reviewed Oct. 1, 2017

    "Thanks Debra and reviewers who offered suggestions. i started with the basic recipe but waited to add the tomatoes until the end. I substituted quick barley for the macaroni, used 4 cups of water and 4 beef bouillon cubes instead of the beef broth and added these spices: 1 t. garlic powder, 1 t. onion powder, 1 t. thyme, and 1.5 t. oregano. I will make this again, but may try holding the tomato, adding 1/3 c. lentils, and adding more broth for a beefy flavored soup. What a versatile recipe for fall!

    I"

    MY REVIEW
    jazzygal User ID: 5578416 272869
    Reviewed Sep. 10, 2017

    "It was really simple to make. I added and extra can of beef broth and added garlic, smoked paprika, onions and a bay leaf to it. I crumbled a sweet corn muffin in it for a little sweetness. Not bad"

    MY REVIEW
    nkneve User ID: 6464671 272162
    Reviewed Aug. 24, 2017

    "Great soup to start with. This is a great basic recipe. Everyone has different tastes so add what makes you happy. I do not add my macaroni to the soup because I do not like mushy macaroni. I cook mine separately and add it to my bowl when I am ready to eat. I also add grated Parmesan or Romano cheese on top. Umm, good! ??"

    MY REVIEW
    angmclanc User ID: 3282588 267772
    Reviewed Jun. 8, 2017

    "I changed the beef to ground turkey. My 10 year old LOVES this soup!"

    MY REVIEW
    dianaldeeds User ID: 8342543 265686
    Reviewed May. 8, 2017

    "The broth was thin and the flavors were very faded."

    MY REVIEW
    JLo User ID: 9026246 260511
    Reviewed Jan. 30, 2017

    "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."

    MY REVIEW
    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!"

    MY REVIEW
    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 :)"

    MY REVIEW
    Diane User ID: 9295194 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."

    MY REVIEW
    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."

    Loading Image