Slow Cooker Hamburger Soup with Macaroni recipe

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

Nutrition Info

380.1 calories
carbohydrate: 55.1 g
cholesterol: 33.2 mg
fat: 9.6 g
fiber: 8.2 g
protein: 20.8 g
saturatedFat: 3.4 g
servingSize: -
sodium: 654.1 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  3. Cook on Low for 6 hours.

  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.

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

Recipe Yield

8 servings

Recipe Note

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

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