Hamburger Macaroni Soup/Stew
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|1 lb||low fat hamburger|
|1/2 Tbsp||minced garlic|
|1/2 c||chopped onion|
|1/2 c||chopped celery|
|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|
In a frying pan on med-high heat, cook and crumble hamburger until done.
Add garlic, onion, celery, salt, pepper and marjoram. Lower heat to medium, cook 15 minutes or until onions are soft and transparent.
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.
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.
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.