Macaroni and Hamburger Soup.

Ingredients

• 1 lb ground beef (hamburger)

• 1 small onion, diced

• 2 cloves garlic, minced (optional)

• 4 cups beef broth

• 1 can (14–15 oz) diced tomatoes

• 1 can (8 oz) tomato sauce

• 1 cup elbow macaroni (uncooked)

• 1 cup mixed vegetables (corn, peas, carrots, or frozen mix)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp Italian seasoning (or oregano)

• Optional: shredded cheese for topping

Instructions

1. Brown the beef in a large pot over medium heat. Add onion and cook until soft. Drain excess grease.

2. Add garlic and cook for about 30 seconds.

3. Stir in broth, diced tomatoes, tomato sauce, and seasonings.

4. Bring to a gentle boil, then add macaroni.

5. Reduce heat and simmer 8–10 minutes, stirring occasionally, until pasta is tender.

6. Add vegetables and cook 3–5 more minutes.

7. Taste and adjust seasoning.

Serve

• Hot, with crackers or bread

• Optional cheese sprinkled on top

If you want, I can:

• Make it slow-cooker or Instant Pot

• Adjust it to be thicker like chili or more brothy

• Help you scale it for a crowd