Hamburger Macaroni Soup Recipes

Steps:

• Heat a large soup pot over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
• Add diced tomatoes, beef broth, water, carrots, celery, parsley, bay leaf, salt, chili powder, and thyme. Bring to a simmer and cook for 3 to 4 hours.
• Add macaroni and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

Steps:

• In a large dutch oven or other soup pot, saute onion and garlic in oil until soft, about 10 minutes.
• Add meat and cook until no pink remains.
• Add remaining ingredients and bring to a boil.
• Reduce heat to medium-low and cook an additional 15-20 min until macaroni is cooked through and flavors have had time to meld.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain off any excess grease. Transfer beef to a slow cooker.
• Add water, broth, tomatoes, corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf to the slow cooker.
• Cook on Low for 6 hours.
• Just before serving, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley.

Steps:

• 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.