Slow Cooker Hamburger Soup with Macaroni

Ingredients

  • 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
  • 1bay leaf
  • 2 cups elbow macaroni
  • 1 tablespoon chopped fresh parsley, or to taste
  • Directions

  • 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.

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  • 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.

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