To make a classic hamburger, tomato and macaroni soup in a slow cooker, begin by browning 1 pound of ground beef with 1 cup of chopped onions and 3 cloves of minced garlic. Drain the grease from the meat, and place it in the slow cooker.
Next, add 6 cups of beef broth, a 28-ounce can of cut tomatoes and a 28-ounce can of whole tomatoes to the slow cooker. Then add 1/2 cup of ketchup, 1 1/2 tablespoons of Worcestershire sauce, brown sugar to taste and 1 teaspoon of Italian seasoning. Put the lid on the slow cooker, and cook the soup on low for eight to 10 hours.
Before serving, add 3 cups of pre-cooked elbow macaroni and stir together. Serve the soup once the macaroni is heated through.
Another recipe for making hamburger macaroni soup on the stove is similar but only requires about 30 minutes of cooking time. For this recipe, add all of the ingredients to the pot after browning the beef with garlic and onions. The ingredients include 6 cups of beef stock, a 14.5-ounce can of diced tomatoes, a 14.5-ounce can of kidney beans and an 8-ounce can of tomato sauce. This recipe also calls for 1 tablespoon of Worcestershire sauce, 1 tablespoon of dried basil, salt and pepper to taste and 1 cup of uncooked elbow macaroni. Once all of the ingredients are in the pot, cook over medium-low heat for 20 to 25 minutes or until hot.