Slow Cooker Hamburger Soup with Macaroni ADVERTISEMENT 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 Directions Instructions Checklist Step 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. Step 2 Add water, broth, tomatoes, corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf to the slow cooker. Step 3 Cook on Low for 6 hours. Step 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. Step 5 Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley. ADVERTISEMENT Facebook Related Posts Perfect Vegetable Soup For Cold Days LASAGNA SOUP Egyptian Lentil Soup Fall Minestrone Soup Smoked Ham, Potato And Corn Chowder Chili Wendy’s Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.