I simply placed this hamburger and macaroni soup in the slow cooker; it’s really quick and simple. As the soup sits, it will get thicker. This dish freezes nicely.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs 5 mins |
| Total Time: | 6 hrs 20 mins |
| Servings: | 8 |
Ingredients
- 1 pound lean ground beef
- 4 ½ cups water
- 16 (fluid ounces) 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.
- Place beef into a slow cooker. Add water, broth, tomatoes, undrained corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf. Cover and cook on Low for 6 hours.
- When 15 minutes remain on the timer, bring a large pot of lightly salted water to a boil. Add elbow macaroni and cook, 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.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 8 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 654 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I think this recipe would be better if there was some salt and other spices to give the broth more flavor. I will probably not make this again.
I didn’t have lima beans so we used light red kidney beans (its what we had) and we also used home-grown stew tomatoes along with beef broth w/garlic. Easy and delicious . . . Will make it again and experiment with other ingredients!
Quick and Easy – although better for a weekend day rather than a week day since it only requires 6 hours!
It was pretty thick, like a stew. We liked it. Family ate it up, so no soggy macaroni leftovers. Flavor was actually pretty good even with not very many spices. A warm hearty meal to come home to in the winter.
very good. i used black-eye peas in lieu of lima beans. i would use less macaroni next time. Flavorful
I made it. No beef flavor. Really no flavor at all. Needs a lot of work to make it taste like anything
I loved it. First I added mushrooms. Thought it tasted kinda bland, so I added Teriyaki sauce and jalapenos, the result was perfect .
Awesome! Easy to prepare and fabulous to est
I’ve been making hamburger soup in my slow cooker for years, though without the barley. I keep the macaroni in a separate container and add it before I reheat and eat. I like the richness of one can of stewed tomatoes, and one of crushed.
It was great. I substituted mixed vegetables for the lima beans and didn’t use celery but it was delicious. All my grand kids loved it.
Try this to prevent soggy macaroni. Make the soup according to directions, but omit the macaroni. Cook and drain the macaroni, place in a colander, and rinse with cold water to prevent it from sticking together. When you serve the soup, add some macaroni to each bowl and ladle hot soup over it. No more soggy macaroni and plenty of broth.
I followed the directions and used the exact ingredients called for in the recipe. the first night it was good but lacked enough liquid to be called soup. The second night the macaroni had swelled and absorbed all the rest of the liquid and the macaroni had disintegrated into large bits and was slimy. Since the macaroni was no longer in recognizable pieces it could not be separated out. If I make this again I would try it without the macaroni and I would add more liquid. The flavor was good.