Hamburger Bean and Macaroni Soup
Warm up your soul with this hearty Hamburger Bean and Macaroni Soup, a comforting one-pot meal that's perfect for busy weeknights or chilly evenings. This recipe combines savory ground beef, tender kidney and navy beans, and al dente elbow macaroni in a rich tomato-based broth seasoned with aromatic Italian spices and a hint of paprika. Packed with diced onions, carrots, and celery, this soup is as nourishing as it is flavorful. Ready in under an hour, it’s an easy, family-friendly dish that delivers big on taste with minimal effort. Garnish with fresh parsley for a burst of color, and serve with crusty bread for a satisfying and complete meal. Perfect for meal prep or freezing, this wholesome soup is the ultimate comfort food for any season.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 large garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 6 cups beef or chicken broth
- 15.5 ounces canned kidney beans, drained and rinsed
- 15.5 ounces canned navy beans, drained and rinsed
- 1 cup uncooked elbow macaroni
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess grease if necessary.
Add the diced onion, carrots, and celery to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the canned diced tomatoes (with their juice), tomato paste, and broth. Stir well to combine.
Add the kidney beans, navy beans, Italian seasoning, paprika, salt, and black pepper. Stir to incorporate all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 15 minutes, stirring occasionally.
Stir in the uncooked elbow macaroni and continue to simmer for an additional 10-12 minutes, or until the macaroni is tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm. Enjoy your hearty Hamburger Bean and Macaroni Soup!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1511 mg | 66% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 6.2 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
