Chili Soup

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.