Hamburger Macaroni Soup/Stew

Kerri Dierberger Recipe

By Kerri Dierberger kerri_jo

This meal is tasty, inexpensive, easy and feeds a lot of people. It also tastes great as a left over meal.


Recipe Rating:
 2 Ratings
Serves:
6 to 8
Prep Time:
Cook Time:

Ingredients

1 lb
low fat hamburger
1/2 Tbsp
minced garlic
1/2 c
chopped onion
1/2 c
chopped celery
1/2 tsp
salt
1/2 tsp
pepper
1/2 tsp
marjoram (optional)
1 can(s)
14.5 oz can diced tomatoes
1 can(s)
10.5 oz can condensed tomato soup
1/2 Tbsp
chili powder (more depending on how spicy you want it, can also use hot sauce)
2 can(s)
15 oz cans kidney beans or white beans, or one of each
3 c
cooked elbow macaroni

Directions

1
In a frying pan on med-high heat, cook and crumble hamburger until done.
2
Add garlic, onion, celery, salt, pepper and marjoram. Lower heat to medium, cook 15 minutes or until onions are soft and transparent.
3
While cooking hamburger mixture, turn a crock pot on medium-high heat and add tomatoes with juice and tomato soup (use a small amount of water to rinse can and add to crock pot), stirring occasionally, bring to a soft boil.
4
Into tomato mixture, add chili powder, beans and hamburger mixture. Cover and return to a soft boil stirring occasionally. Reduce heat, cover and simmer for at least an hour, but the longer it simmers, the better the taste. I like to simmer for about 4 hours.
5
Approximately ½ hour before serving, add 2 to 3 cups of cooked elbow macaroni to crock pot. Because the macaroni will soak up the juice, add water as necessary,depending on if you want more of a soup or stew consistency.