Slow Cooker Hamburger Soup with Macaroni

A fairly quick and easy hamburger soup with macaroni that I just threw together. This recipe freezes well. The soup will thicken upon standing.

INGRIDIENT

1 pound lean ground beef

4 ½ cups water

½ (32 fluid ounce) container beef broth

1 (28 ounce) can crushed tomatoes

1 (15.25 ounce) can whole kernel sweet corn (such as Green Giant® Niblets®), undrained

1 cup frozen lima beans

¾ cup barley

2 stalks celery, thinly sliced

1 medium onion, chopped

1 cube beef bouillon

1 teaspoon ground paprika

½ teaspoon Italian seasoning

1 bay leaf

2 cups elbow macaroni

1 tablespoon chopped fresh parsley, or to taste

DIRECTION

Step: 1

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain off any excess grease. Transfer beef to a slow cooker.

Step: 2

Add water, broth, tomatoes, corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf to the slow cooker.

Step: 3

Cook on Low for 6 hours.

Step: 4

Just before serving, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Step: 5

Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley.

NUTRITION FACT

Per Serving: 380 calories; protein 20.8g; carbohydrates 55.1g; fat 9.6g; cholesterol 33.2mg; sodium 654.1mg.

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