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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: : -

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.
Add water, broth, tomatoes, corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf to the slow cooker.
Cook on Low for 6 hours.
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.
Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley.

8 servings

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