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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. Transfer beef to a slow cooker.
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.