Rating: 3.93 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0

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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add water, broth, tomatoes, corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf to the slow cooker.

  • Cook on Low for 6 hours.

  • 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.

  • Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley.

Nutrition Facts

380 calories; protein 20.8g; carbohydrates 55.1g; fat 9.6g; cholesterol 33.2mg; sodium 654.1mg. Full Nutrition
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Reviews (4)

14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 2 stars
12/13/2020
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. Read More
(4)
Rating: 2 stars
01/19/2021
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. Read More
(1)
Rating: 5 stars
01/13/2021
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! Read More
(1)
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Rating: 4 stars
12/28/2020
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. Read More
(1)
Rating: 2 stars
01/01/2021
I made it. No beef flavor. Really no flavor at all. Needs a lot of work to make it taste like anything Read More
Rating: 5 stars
01/01/2021
I loved it. First I added mushrooms. Thought it tasted kinda bland, so I added Teriyaki sauce and jalapenos, the result was perfect . Read More
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Rating: 4 stars
01/02/2021
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. Read More
Rating: 4 stars
12/28/2020
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. Read More
Rating: 5 stars
12/28/2020
Awesome! Easy to prepare and fabulous to est Read More