Description
A fairly quick and easy hamburger soup with macaroni that I just threw together. This recipe freezes well. The soup will thicken upon standing.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 6 hrs 10 mins
Total Time: 6 hrs 25 mins
Servings: 8