Comforting Hamburger Soup Recipe filled with lean ground beef and vegetables in a rich and flavorful tomato-based broth. A mix between goulash and beef stew, this delicious beef and macaroni soup is easy, budget-friendly, and reheats beautifully.
Easy Hamburger Soup Recipe
I’ve developed a habit lately of buying at least a pound (or two) of ground beef whenever I make a trip to the grocery store. The only reasonable explanation I can give is that life has been extra busy and ground beef (or turkey or pork…) helps me keep my family fed and happy and me? Well, it helps keep me sane.
The other night, after a crazy day playing mom, teacher, wife, and boss, I wanted a dinner that would make itself.
I also really wanted a hamburger…or maybe macaroni and cheese. It was hard to tell. Lockdown in place I came up with the next best thing – beef and macaroni soup! And no, it did not taste like either a hamburger or mac n cheese, but it was certainly delicious.
Why you’ll love this hamburger soup recipe:
It’s made with simple ingredients.
It’s comforting, yet healthy.
Super easy to make.
The leftovers are great.
And it’s completely customizable!
RELATED: American Goulash Recipe
Beef and Macaroni Soup with Vegetables
Whenever I cook with ground beef I always try to add extra vegetables. In a hurry to get dinner cooked, I only included quick-cooking vegetables. In this version that included,
- Canned tomatoes and tomato sauce
- Frozen peas
- Frozen carrots
Of course, don’t let me stop you. There are so many other delicious vegetables that you can add to your own hamburger soup variation. While it’s true that canned or frozen vegetables will cook faster, sometimes it’s nice to add some fresh vegetables as they’re typically less mushy and have better flavor.
Some of my favorites include,
- Chopped celery
- Chopped potatoes
- Green beans
- or even cabbage
How to Make Hamburger Soup
1. Start by browning your beef in a large heavy-bottomed Dutch oven or saucepot set over medium-high heat. Sprinkle with salt and pepper, to season and break into smaller pieces as it cooks. Once cooked, transfer beef to a fine-mesh strainer set over a large bowl to drain. Set aside.
2. In the same pot cook your onion in a little bit of olive oil. This will take several minutes as we don’t want to char the onions. Low and slow for 5 minutes or so delivers the best results. Toss in the garlic and cook until fragrant, approximately 30 seconds.
3. Stir in the chopped tomatoes and tomato sauce, Italian seasoning, salt, Worcestershire sauce, and soy sauce and cook for approximately 1 minute before adding the beef broth, cannellini beans, and entire bag of frozen peas and carrots. If you prefer a soupier soup, add a bit more beef broth or water. Mix well and increase heat to high. Bring to a boil.
4. Add your cooked ground beef back to the pot and reduce heat to low. Cover and allow the soup to simmer for 10-15 minutes.
5. As the soup simmers, cook your noodles to al dente. I always cook my noodles separately because I hate soggy noodles (or the risk of soggy noodles). Feel free to cook your noodles directly in the soup, if preferred. Be sure to add an additional cup of broth if you choose to cook your pasta directly in the soup.
6. Finally, season your soup with additional salt and pepper, to taste. Serve each bowl with a scoop or two of cooked elbow macaroni noodles and fresh chopped parsley, if desired.
Soup is one of the most versatile things you can make! If you don’t like something you see listed, swap it out for something you love.
- Protein: Swap the ground beef for ground chicken, ground turkey, or mild Italian sausage. Cooked, shredded chicken is also delicious, as is BEANS! You’ll notice I already snuck a can in there 😉
- Carbs: I added macaroni pasta, but potatoes are wildly popular in many hamburger soup recipes. You can also add rice for a non-potato gluten-free option.
- Cheese: Of course! Cheese. Instantly turn this hamburger soup into ooey-gooey cheeseburger soup.
Can you Freeze Hamburger Soup?
Hamburger soup is fantastic leftover for up to 4-5 days when stored in the refrigerator or 4-6 months when reheated from frozen.
For best results,
- Do not freeze with the noodles. Cooked noodles never freeze well. Instead, cook them separately and add them to your soup bowl just before serving.
- Allow the soup (just the soup, not the noodles) to cool in the refrigerator completely before transferring to freezer-friendly containers. Remove most of the air, leaving just a small amount of space to allow the liquid to expand as it freezes.
- To reheat, allow the soup to thaw in the fridge overnight, then transfer to a pot and cook until heated through. Once hot, decide if you want to add the pasta noodles directly to the soup or cook them separately.
More Easy Recipes,
If you try making this Beef and Macaroni Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Hamburger Soup Recipe (Beef and Macaroni Soup)
- 2 tbsp olive oil
- 1.5 lbs lean ground beef
- 2 large yellow onions (minced)
- 5 cloves garlic
- 1 (28 ounce) can diced tomatoes
- 1 (14 ounce) can tomato sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- 2 tsp Worcestershire sauce
- 2 tbsp soy sauce
- 4 cups low-sodium beef broth
- 2 cup water (plus more if needed)
- 1 (15 ounce) can cannellini beans
- 16 oz frozen peas and carrots
- 8 oz elbow macaroni
- fresh chopped parsley (to garnish)
- Add 1 teaspoon of olive oil to a large heavy-bottomed Dutch oven or saucepot set over medium-high heat. Brown the ground beef and sprinkle with salt and pepper, to season. Once cooked, transfer beef to a fine mesh strainer to drain. Set aside.
- Return pot to medium heat and add the remaining tablespoon of olive oil and minced onions. Cook the onions for 5-7 minutes, stirring frequently, or until starting to soften. And the garlic and cook until fragrant, approximately 30 seconds.
- Stir in the chopped tomatoes and tomato sauce, Italian seasoning, salt, Worcestershire sauce, and soy sauce and cook for approximately 1 minute before adding the beef broth, cannellini beans, and entire bag of frozen peas and carrots. Mix thoroughly to combine. Increase heat to high and bring to a boil.
- Add the ground beef back to the pot immediately reduce heat to low. Cover your pot with a tight-fitting lid and allow your soup to simmer for 10-15 minutes.
- As the soup simmers, cook the macaroni noodles until al dente. Drain and set aside.
- Season with additional salt and pepper, to taste. Serve each bowl with a scoop or two of cooked elbow macaroni noodles and fresh chopped parsley, if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)