A fairly quick and easy hamburger soup with macaroni that I just threw together. This recipe freezes well. The soup will thicken upon standing.
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.
Add water, broth, tomatoes, corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf to the slow cooker.
Cook on Low for 6 hours.
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.
Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley.
Per Serving: 380 calories; protein 20.8g; carbohydrates 55.1g; fat 9.6g; cholesterol 33.2mg; sodium 654.1mg.