Hamburger Soup with Macaroni

Ingredients

1 1/2 lbs lean ground beef

1 medium white onion diced

2 tsp minced garlic

1 28 oz can diced tomatoes

1 10.75 oz can condensed tomato soup

4 cups beef broth

1 tsp dried thyme

2 bay leaves

2 cups frozen vegetables

1 tsp white sugar if your tomatoes are too acidic

1/2 tsp black pepper

2 cups elbow macaroni cooked

Instructions

Fry the ground beef and onions together in the bottom of a large soup pot until the ground beef is cooked and the onions are translucent. Add in the garlic and fry until brown. Drain the fat and return the pot to the stove.

Stir in the tomatoes, tomato soup, beef broth, bay leaves, thyme, frozen vegetables and pepper.

Simmer the soup on low heat until the meat has softened and the vegetables are cooked, around 40 minutes.

Remove the bay leaves. Stir in the cooked macaroni and let it warm up. Ladle into bowls and serve.

Recipe Notes

I pre-cook my macaroni so that it doesn’t add starch to the soup, which some pasta’s can do. If you want to cook it in the soup you can!

Nutrition Information

Calories: 261kcal, Carbohydrates: 29g, Protein: 24g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 52mg, Sodium: 828mg, Potassium: 918mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2595IU, Vitamin C: 20.9mg, Calcium: 73mg, Iron: 4.3mg