Hamburger Soup Recipe (Beef and Macaroni Soup)

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.