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.

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 380 Calories

Ingredients

• 1 pound lean ground beef
• 1 cube beef bouillon
• 1 bay leaf
• 1 (28 ounce) can crushed tomatoes
• 2 cups elbow macaroni
• 1 medium onion, chopped
• 4 ½ cups water
• ½ teaspoon Italian seasoning
• 2 stalks celery, thinly sliced
• ¾ cup barley
• 1 teaspoon ground paprika
• 1 cup frozen lima beans
• 1 tablespoon chopped fresh parsley, or to taste
• ½ (32 fluid ounce) container beef broth

Recipe Instructions

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.