A fairly quick and easy hamburger soup with macaroni that I just threw together. This recipe freezes well. The soup will thicken upon standing.


Decrease Serving8Increase ServingAdjustOriginal recipe yields 8 servingsIngredient Checklist

  • 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 Checklist

  • Step 1Heat 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 2Add water, broth, tomatoes, corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf to the slow cooker.
  • Step 3Cook on Low for 6 hours.
  • Step 4Just 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 5Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley.

Nutrition Facts

Per Serving: 380 calories; protein 20.8g; carbohydrates 55.1g; fat 9.6g; cholesterol 33.2mg; sodium 654.1mg. Full Nutrition

Published by Sima Sarkar

I am Anjan.I am a freelancer.I am trying to write day to day human issues.I want to highlight issues related to 'Mother Earth' as well.

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