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Slow Cooker Hamburger Soup with Macaroni
Slow Cooker Hamburger Soup with Macaroni
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Prep Time:
15 minutes
Cook Time:
365 minutes
Total Time:
380 minutes
Effortless slow cooker hamburger soup with macaroni - a crowd-pleaser that's freezer-friendly and sure to delight your loved ones!
Ingredients:
  • 1 pound lean ground beef
  • 4.5 cups water
  • 0.5 (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
  • 0.75 cup barley
  • 2 stalks celery, thinly sliced
  • 1 medium onion, chopped
  • 1 cube beef bouillon
  • 1 teaspoon ground paprika
  • 0.5 teaspoon Italian seasoning
  • 1 bay leaf
  • 2 cups elbow macaroni
  • 1 tablespoon chopped fresh parsley, or to taste
Instructions:
  • Preheat a large skillet over medium-high heat. Sauté ground beef in the skillet until it's browned and crumbly, about 5 to 7 minutes. Remove any excess grease.
  • Add the beef to the slow cooker followed by water, broth, tomatoes, corn (undrained), lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf. Cover and cook on Low for 6 hours.
  • Bring a large pot of lightly salted water to a boil. Add elbow macaroni and cook for 8 minutes until tender yet firm to the bite. Drain when 15 minutes remain on the timer.
  • Combine the cooked macaroni with the soup, stirring until heated through. Serve hot, garnished with fresh parsley.

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