Prep Time:
15 mins
Cook Time:
6 hrs 5 mins
Total Time:
6 hrs 20 mins
Servings:
8
Ingredients
Directions
Cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain excess grease.
Transfer beef to a slow cooker; add water, tomatoes, broth, undrained corn, celery, onion, lima beans, barley, bouillon, paprika, bay leaf, and Italian seasoning. Cover the slow cooker.
Cook on Low for 6 hours.
Bring a large pot of lightly salted water to a boil when 15 minutes remain on the timer. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Stir macaroni into soup until combined and heated through. Garnish servings with parsley.
Nutrition Facts (per serving)
| 380 | Calories |
| 10g | Fat |
| 55g | Carbs |
| 21g | Protein |
