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Slow Cooker Beef and Macaroni Soup

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PREP TIME
15 min
COOKING TIME
365 min
TOTAL TIME
380 min
SERVINGS
8 servings
Lunch Dinner
Slow Cooker Beef and Macaroni Soup
Ingredients
  • 1 pound lean ground beef
  • 4 1/2 cups water
  • 1/2 (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
  • 3/4 cup barley
  • 2 stalks celery, thinly sliced
  • 1 medium onion, chopped
  • 1 cube beef bouillon
  • 1 teaspoon ground paprika
  • 1/2 teaspoon Italian seasoning
  • 1 bay leaf
  • 2 cups elbow macaroni
  • 1 tablespoon chopped fresh parsley, or to taste
Instructions
1
Preheat a large skillet over high heat, then cook the ground beef until it's nicely browned and crumbles easily, taking around 5 to 7 minutes. Remove any excess fat from the skillet.
2
Transfer the cooked ground beef into a slow cooker and pour in water, broth, tomatoes, undrained corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf. Close the lid and let it cook on Low for 6 hours.
3
About 15 minutes before the timer goes off, bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook, stirring occasionally, until it's just tender but still has a bit of bite, taking around 8 minutes. Drain the water.
4
Combine cooked macaroni with the soup and stir until everything is well mixed and heated through. Serve hot, garnished with fresh parsley.