Tomato Hamburger Soup 

In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it apart with a spoon as it cooks.

Once the beef is browned, add the chopped onion and minced garlic to the pot. Cook for another 2-3 minutes until the onion is softened and the garlic is fragrant.

Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, carrots, celery, oregano, and basil. Season with salt and pepper to taste.

Bring the soup to a simmer, then reduce the heat to low and let it simmer gently for about 20-25 minutes, or until the vegetables are tender.

If using cooked elbow macaroni, stir it into the soup during the last 5 minutes of cooking.