Slow Cooker Hamburger Soup with Macaroni
Description
This slow cooker hamburger soup with macaroni recipe makes a complete, hearty meal in a bowl with ground beef, tomatoes, corn, beans, and barley.
Ingredients
•
1 pound lean ground beef
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4 1/2 cups water
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1 (28 ounce) can crushed tomatoes
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1/2 (32 fluid ounce) container beef broth
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1 (15 1/4 ounce) can whole kernel sweet corn (such as Green Giant® Niblets®), undrained
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2 stalks celery, thinly sliced
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1 medium onion, chopped
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1 cup frozen lima beans
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3/4 cup barley
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1 cube beef bouillon
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1 teaspoon ground paprika
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1 bay leaf
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1/2 teaspoon Italian seasoning
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2 cups elbow macaroni
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1 tablespoon chopped fresh parsley, or to taste
Directions
1
Cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain excess grease.
2
Transfer beef to a slow cooker; add water, tomatoes, broth, undrained corn, celery, onion, lima beans, barley, bouillon, paprika, bay leaf, and Italian seasoning. Cover the slow cooker.
3
Cook on Low for 6 hours.
4
Bring a large pot of lightly salted water to a boil when 15 minutes remain on the timer. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
5
Stir macaroni into soup until combined and heated through. Garnish servings with parsley.