Easy Slow Cooker Hamburger Macaroni Soup Recipe

Ingredients

• 1 pound lean ground beef
• 4.5 cups water
• 1 (28 ounce) can crushed tomatoes
• 0.5 (32 fluid ounce) container beef broth
• 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

1. Brown ground beef in a skillet over medium-high heat until crumbly, approximately 5 to 7 minutes. Drain any excess fat.
2. Transfer the browned beef to a slow cooker. Add water, tomatoes, broth, undrained corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf. Cover and cook on Low heat for 6 hours.
3. With 15 minutes left, bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 8 minutes, stirring occasionally. Drain the macaroni.
4. Stir the cooked macaroni into the soup until heated through. Garnish with fresh parsley before serving this delicious hamburger soup.

Nutrition

• Calories: 380 kcal
• Fat Content: 10 g
• Fiber Content: 8 g
• Sugar Content: 4 g
• Sodium Content: 654 mg
• Protein Content: 21 g
• Cholesterol Content: 33 mg
• Carbohydrate Content: 55 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g