Beef Macaroni Soup
Total TimePrep/Total Time: 25 min.
- 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.
Test Kitchen Tips
Nutrition Facts1 cup: 260 calories, 11g fat (4g saturated fat), 58mg cholesterol, 357mg sodium, 19g carbohydrate (5g sugars, 5g fiber), 21g protein.
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
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
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! ??
Jun 8, 2017
I changed the beef to ground turkey. My 10 year old LOVES this soup!
May 8, 2017
The broth was thin and the flavors were very faded.
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.
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!
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 :)
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.
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.