Hamburger Macaroni and Bean Soup
Cozy up with a hearty bowl of Hamburger Macaroni and Bean Soup, the ultimate comfort food that blends rich flavors and satisfying textures! This one-pot wonder combines savory ground beef, tender elbow macaroni, and a medley of wholesome beans simmered in a robust tomato and beef broth base. Aromatic garlic and onion are paired with vibrant carrots and celery for a nutritious boost, while herbs like oregano and basil add a fragrant, Italian-inspired flair. With just 15 minutes of prep time, this quick and easy soup comes together in under an hour, making it perfect for busy weeknights or lazy weekends. Top it off with a sprinkle of parmesan and fresh parsley for a touch of elegance, and serve it piping hot for a meal the whole family will love. Perfect as a filling dinner or comforting leftover lunch, this hearty soup is bound to become a household favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 15 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned white beans, drained and rinsed
- 6 cups beef broth
- 1 cup elbow macaroni
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup parmesan cheese, grated (for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat if necessary.
Add the diced onion, garlic, carrot, and celery to the pot. Cook for 5 minutes or until the vegetables are softened, stirring occasionally.
Pour in the beef broth, canned diced tomatoes (with their juices), kidney beans, and white beans. Stir to combine.
Add the dried oregano, dried basil, paprika, salt, and black pepper. Bring the soup to a boil, then reduce the heat to a simmer and cook for 20 minutes, allowing the flavors to meld.
Stir in the elbow macaroni and cook for an additional 8-10 minutes, or until the pasta is tender.
Taste the soup and adjust seasoning if necessary. Remove from heat.
Ladle the soup into bowls and garnish with grated parmesan cheese and chopped fresh parsley if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 10537 mg | 458% | |
| Total Carbohydrate | 252.8 g | 92% | |
| Dietary Fiber | 58.4 g | 209% | |
| Total Sugars | 31.1 g | ||
| Protein | 183.0 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1385 mg | 107% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 6209 mg | 132% | |
*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.
