Hamburger Macaroni Soup (Print Version)
Toss ground beef, mixed veggies, and macaroni into one pot and let it all bubble together—super easy and perfect for the whole gang.
# Ingredients:
→ Main Ingredients
01 -
340 grams frozen mixed veggies
02 -
170 grams tomato paste
03 -
2 bay leaves
04 -
450 grams lean ground beef
05 -
800 grams diced tomatoes, juice included
06 -
2 tablespoons low sodium soy sauce
07 -
1.6 litres beef broth (choose low salt)
08 -
200 grams macaroni noodles
09 -
1.5 teaspoons garlic salt
10 -
1 teaspoon dried basil
→ To Serve
11 -
Shredded Parmesan
12 -
Chopped parsley
# Steps:
01 -
Scoop out the bay leaves and toss them. Dish up the soup into bowls, toss on some parsley and Parmesan, and hand it out nice and hot.
02 -
Pop in the macaroni. Put on a lid, turn the burner down to keep things barely bubbling, and let it cook around 10 or 15 minutes. The pasta should be tender but not mushy.
03 -
Dump in beef broth, undrained diced tomatoes, tomato paste, soy sauce, and the frozen mixed veggies. Give it all a good mix and warm it up just to the point it starts to bubble.
04 -
Shake in basil and garlic salt, then drop in bay leaves. Stir so those flavors wake up and cover your beef.
05 -
Grab your biggest pot and set it on medium-high. Toss in the ground beef, break it up as it cooks. Drain off any extra fat when it loses its pink color.
# Notes:
01 -
Let leftovers cool off before putting them in the fridge. The noodles soak up extra broth as they sit, so when reheating, pour in a splash or two of broth or water to loosen things up.
02 -
To freeze, wait for everything to cool down. Move soup into a tight-sealing container. Stash it in the freezer for up to three months.