Have I mentioned I like soup? It's cold outside- almost felt like that "s" word rather than rain- and with a tiny bit of leftover chili I decided to make a small pot of soup. I've never done it, but it was pretty good, though spicy. Having never before tried this, I thought it well worth the effort. I stretched our chili for another meal, and learned a new soup to make. This is a Meals Maven exclusive recipe.
1-900mL box of no-salt added beef stock 1/8 c. dried onions 2 carrots, sliced into coins 2 stalks of celery, sliced 3 garlic cloves, sliced 1 bay leaf 1/8 tsp black pepper 1/4 tsp chipotle 1/2 tsp sea salt 1/2 tsp cumin 1 tsp chili powder 1 tbsp chia seeds 1/2 c small pasta 1/2 c frozen corn 3 green onions 1 tbsp olive oil 1-1.5 c. leftover chili Add the olive oil, sliced vegetables, and herbs to the beef stock, and bring to a boil. Allow to cook for a few minutes, then add the pasta. When the carrots are fork-tender, add the chili, corn, chia, and green onions. Served with grilled-cheese sandwiches. Verdict: First son said "It's too spicy". Second son said, "I like it but it makes my mouth hurt". Husband said, "It's pretty spicy but good, and a little watery". I think it was a bit spicy too. My guess is the black pepper- next time I will omit it, and possibly omit the salt too, and add a package of beef bouillion for more beef flavour.
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AuthorMany-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others. Archives
December 2015
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