Macaroni & Hamburger Soup

There are tons of versions of this easy Macaroni & Hamburger Soup on Pinterest. It goes by many names, my most favorite being, “Bachelor Stew”. The whole idea of this soup is ease and affordability. My version reminds me of how soup in a can USED to taste. Before they added all the chemicals. I make this soup on the stove because I have time and I am at home, but this is a GREAT recipe for your slow cooker if you don’t have time to stand at the stove all day. I will include a slow cooker step in the recipe below. This Macaroni & Hamburger Soup makes a huge amount of food which is a perfect meal that you can make, take for lunch and stick some in the freezer for a busy day dinner. Here is what you will need to make this recipe:

Ingredients

• 2lbs of Ground Beef, I use the leaner variety, you can buy a higher fat one and drain.
• 1 Medium Yellow Onion, Diced
• 2 Medium Sized Carrots, Diced
• 3 Stalks of Celery with Leaves Intact, Diced
• 3 T of Butter
• 2 Regular Sized Cans of Tomato Soup
• 2 Regular Sized Cans of Diced Tomatoes
• 1 Carton of Beef Stock
• 2 C of Water
• Salt & Pepper To Taste
• 1 T of Garlic Powder
• 1 T of Onion Powder
• 2 T of Dried Parsley
• 1 Bag, About 2 C Worth of Frozen Mixed Veggies
• 1 Large Russet Potatoes, Peeled and Diced
• 2 to 3 C of Cooked Macaroni Noodles

Two cans of tomato soup is the secret ingredient.

I like to use a mixed bag of peas, carrots, green beans and carrots, but you can use any frozen veggies you choose.

Make sure you add the diced tomatoes with the juices for extra flavor.

The Steps are super simple. If you want to make this in a slow cooker, after the step where you brown the burger, onions, celery and carrots, add everything to a slow cooker and cook on low for up to 8 hours. Here is how you make the Macaroni & Hamburger Soup:

Steps

• In a stockpot add the butter and add your celery, carrots and onions. If you want to add another layer of flavor to this soup, roast the celery carrots and onions in the oven at 350 degrees for 30 minutes in some olive oil BEFORE dicing them. This step is not necessary, but it DOES add some flavor.
• Cook the veggies until they are soft and slightly brow, then add your ground beef and cook completely until no longer pink. I did not drain my beef, but you can if you wish.
• The next step is simple, add ALL of the other ingredients except the cooked macaroni noodles. Make sure you also add the juice from the canned tomatoes.
• Give everything a really good stir, bring to a boil, reduce heat to low and let the soup simmer on the stove 2 to 3 hours. If you make this in the crock you can cook it on low for up to 8 hours.
• When the soup is finished you can add the cooked macaroni, but it will soak up the broth as it sits and become more stew like. If you prefer this soup to be more liquid, keep the soup and noodles separate and add the macaroni to the bowl when you serve.

I like to serve this soup with some granulated garlic on top and with some nice crusty bread with really good butter. This make a ton of soup. We typically have it for two dinners, a lunch and then I freeze a few small servings for a quick grab and go meal. This soup is perfect for a winter day and is a great lunch to pack in a thermos for your little one. If you want to add other veggies, go ahead! A handful of chopped kale or spinach in the last hour of cooking also makes for a great addition. I hope you enjoy this soup as much as we did! If you make this recipe share it in Instagram tag me @thetipsyhousewife! I love seeing when you make my recipes!

If you think you like this soup recipe, check out some of my others by clicking HERE!