When the beef has mostly browned, add the onions to the pan and toss to combine. Stir only infrequently so that the ground beef has an opportunity to brown. Bring to a boil, reduce heat and simmer for 5 minutes. In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Add flour cook and stir until bubbly, 3-5 minutes. Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add beef broth, tomatoes, tomato paste, brown sugar, Worcestershire sauce and seasoning. Reduce heat simmer, covered, until potatoes are tender, 10-12 minutes. If you've made this hamburger macaroni soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. In a Dutch oven or large soup pot brown beef, onion and garlic until no pink remains, drain off any fat. I like to serve it with toasted sourdough bread, homemade beer bread, or corn bread. They are economical, and since they are frozen at their peak of freshness, are often as nutritious as fresh.
I don't feel bad using frozen vegetables, especially during the winter. This is a really easy hamburger soup recipe too since it calls for a package of frozen mixed vegetables instead of fresh, saving lots of peeling and chopping time and effort. Most recently I used thin multi-grain spaghetti broken into 1-inch pieces. I also use whatever macaroni I have on hand. I sometimes add a bit of dried thyme, basil, or Italian seasoning. For an even lighter version, I sometimes substitute ground turkey for the ground beef in my macaroni soup.Īnother thing that makes this easy soup a winner is its versatility.Īfter making it once or twice you can make substitutions and adjust seasonings based on your tastes and what's in the pantry.
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