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Ingredients
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1 pound lean ground beef
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4 ½ cups water
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16 (fluid ounces) beef broth
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1 (28 ounce) can crushed tomatoes
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1 (15.25 ounce) can whole kernel sweet corn (such as Green Giant Niblets), undrained
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1 cup frozen lima beans
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¾ cup barley
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2 stalks celery, thinly sliced
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1 medium onion, chopped
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1 cube beef bouillon
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1 teaspoon ground paprika
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½ teaspoon Italian seasoning
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1 bay leaf
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2 cups elbow macaroni
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1 tablespoon chopped fresh parsley, or to taste
Directions
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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.
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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.
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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.
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Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley.
Nutrition Facts (per serving)
380 | Calories |
10g | Fat |
55g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 380 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 3g | 17% |
Cholesterol 33mg | 11% |
Sodium 654mg | 28% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 8g | 29% |
Total Sugars 4g | |
Protein 21g | 42% |
Vitamin C 13mg | 14% |
Calcium 74mg | 6% |
Iron 5mg | 26% |
Potassium 682mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.