Slow Cooker Hamburger Soup with Macaroni

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley.