Hamburger Macaroni Soup

[maybetoday]

Hamburger Macaroni Soup





Prep Time 5 minutes

Cook Time 25 minutes

Servings 6

Ingredients

16 ounces ground beef 
1 ½ teaspoons garlic salt
1 teaspoon dried basil
2 bay leaves
6 ½ cups beef broth or stock
28 ounces diced tomatoes undrained
6 ounces tomato paste
2 tablespoons soy sauce 
12 ounces mixed vegetables frozen bag
1 ¾ cups macaroni noodles

Garnish
chopped parsley optional garnish
shredded Parmesan cheese


Instructions

Brown the ground beef in a large pot or dutch oven over medium high heat. Drain the grease off of the beef and then season it with garlic salt, dried basil, and bay leaves. Stir to combine.


Pour in the beef broth, diced tomatoes, tomato paste, soy sauce and mixed vegetables. Stir and bring just to a boil.


Add in the macaroni noodles and then reduce heat to a simmer. Cook covered for 10 to 15 minutes or until noodles are cooked to al dente.


Sprinkle with chopped parsley, optional, and serve warm.


Notes

Storage Information

Let leftovers cool completely and then transfer to an airtight container and refrigerate for up to 3 days. Be aware that much of the liquid will get absorbed into the noodles and vegetables while in the refrigerator, so it might not be as “soupy” once you reheat it. Feel free to add a little extra liquid in the form of broth or water.


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