- 6 Pure Flavor® Roma Tomatoes, diced
- 1.5 lbs lean ground beef
- 4 cups beef broth
- 2 cups frozen mixed vegetables
- 2 cups uncooked elbow macaroni
- 1 medium white onion, diced
- 1 can tomato paste
- 1 tbsp olive oil
- 2 tsp garlic, minced
- 1 tsp dried thyme
- 2 bay leaves
- ½ tsp sugar
- Black pepper, to taste
Add olive oil to Instant Pot, heat on sauté setting, and add ground beef and onion. Sauté until onion is translucent; then, add garlic. Stir in the tomatoes, tomato paste, beef broth, bay leaves, thyme, frozen vegetables, sugar, and pepper. Simmer on high for 4-5 hours.
Before serving, cook the macaroni according to the package directions. Drain and add to the hamburger soup.
Remove the bay leaves and serve hot.