As you can see by the picture, my attempt at this didn't really result in a soup. I made a big mistake and put the whole pound box of macaroni into the soup instead of just one cup. But I added some more ingredients and it ended up delicious anyway! It was more of a pasta, beef, and bean dish with a light tomato sauce coating everything.
I gave you the original recipe below, but put my changes for the thicker pasta dish in parentheses in case you want to try that version instead. Top with Parmesan cheese and serve with some crusty bread!
Hamburger, Macaroni, and Bean Soup
slightly adapted from The Big Book of Soups & Stews
Makes 6 servings (a lot more)
1 pound lean ground beef
1 cup chopped yellow onion
1 clove garlic, minced
1/2 green bell pepper, seeded and finely chopped
1 teaspoon oil, if needed
1 (14.5-ounce) can diced tomatoes, undrained
6 cups beef stock or broth (8 cups)
1 (8-ounce) can tomato sauce (2 cans)
1 (15-ounce) can kidney beans, drained and rinsed
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1 teaspoon salt
freshly ground black pepper to taste
1 cup uncooked elbow macaroni (1 pound)
In a large pot over medium heat, combine meat, onion, garlic and bell pepper. Cook, breaking up meat, until meat is no longer pink and vegetables are tender, about 10 minutes. Add oil if needed to keep from sticking.
Add remaining ingredients and increase heat to high; bring to a boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, until macaroni is tender and flavors are blended, 15-20 minutes.