Go Back
Hamburger Noodle Soup

Hamburger Noodle Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (85/15)
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups beef broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp black pepper
  • 1 bay leaf (optional)
  • 1 ½ cups wide egg noodles
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • kosher salt, to taste

Method
 

  1. In a large pot over medium-high heat, brown the ground beef until no pink remains, about 5 to 7 minutes. Spoon off excess fat, leaving about 1 tablespoon.
  2. Reduce heat to medium, add the onion, and cook until softened, 3 to 4 minutes. Stir in the garlic and cook 30 seconds.
  3. Add the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, oregano, basil, pepper, and bay leaf. Bring to a boil, stirring to dissolve the tomato paste.
  4. Reduce heat to low, cover, and simmer for 10 minutes.
  5. Stir in the egg noodles and frozen vegetables. Return to a simmer and cook uncovered until the noodles are tender, 8 to 10 minutes.
  6. Remove the bay leaf, taste and adjust salt, then ladle into bowls and serve hot.

Notes

If you don't have a bay leaf, the soup will still be delicious; it just adds a subtle background note. This soup tends to thicken as it sits because the noodles keep absorbing liquid, so keep extra broth on hand when storing leftovers.