Chili Pasta Soup. It’s a marriage between chili and mac and cheese!
Welcome to Week #2 of my edition of #SoupSaturday. If you’re just joining in let me introduce you to what I’ve started doing! Around my neck of the woods, it starts getting pretty dang nippy outside in November and what better way than to enjoy a nice bowl of soup every Saturday?!
Here pretty soon *when the snow starts flying* we’ll be spending majority of our days just taking care of our livestock to make sure they’re kept happy and healthy. By the time we finish our morning chores it’ll be time to start all over with our evening chores… a never ending circle in the winter. That means… come in the house to a nice warm bowl of soup!!
Yup, that’s when I decided to do a #SoupSaturday theme post every Saturday starting with the first weekend in November and lasting at least until April when it starts warming up. So are you ready for this soup adventure?! Hopefully we’re not all soup-ed out by the end haha!
Around this house… I’m a lover of chili during the colder months and the lover boy, C, is a fan of mac and cheese… during any month!
I’ve heard Goulash is a Midwest type dish, but…. I don’t know if that’s really true. Basically that’s what this is… it’s got a few different spices than what I would normally throw into my Goulash though! Still as easy nonetheless!!
From start to finish we’re talking 30 minutes until it hits your belly… Okay, maybe 35 minutes if you let it cool down so it doesn’t kill your taste buds for a week!
What I love about this soup is, is that it’s so versatile… I mean if you don’t have beans on hand, leave them out! I didn’t have any on hand and C doesn’t really care for beans.. so I left them out this last time I made it! If you don’t like kidney beans… use a different kind. Switch up the seasonings… leave out the cheese… I mean it’s really all up to you! No matter what… It’s still easy and delicious!
- 2 tablespoons oil
- 1 onion, diced
- 1 tablespoon garlic, minced
- 1 pound ground beef
- 4 cups tomato juice
- 2-3 cups chicken broth
- 8 ounces elbow pasta, uncooked
- 1 can kidney beans
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- To Taste salt
- To Taste pepper
- 1 cup shredded cheddar cheese
- Sliced green onions, garnish
- Fresh parsley, garnish
- In a stockpot, sauté the onion and garlic in oil 3-4 minutes or until turning transparent.
- Add the burger, brown.
- Stir in tomato juice, chicken broth, pasta, kidney beans, and seasonings. Cook until pasta is al dente.
- Stir in 1/2 cup shredded cheese, leaving the remaining to top each bowl with additional cheese (if you want you can stir it all in at one time, no biggy)
- Serve with additional cheese, green onions and parsley!!
Well… I hope you’ve enjoyed my Chili Pasta Soup… or Goulash… whichever you prefer to call it! Be sure to swing by next Saturday to see what I’m whipping up for another bitter cold day!
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