This might be one of the easiest and best soups out there. I won’t even talk about how budget friendly it is! Actually, YES I WILL! I used to make this soup all the time when I was just a young pup of 25 and moved out of my parents house for the first time after I finished jewelry school. I was broke, but I needed to eat so I’d make a big pot of this soup and it would last a week. I SO loved going to the Chinese grocer around the corner and getting all of the ingredients for it. I felt like a real grown up! The novelty of that wore off pretty quickly, but 15 years later? I still make this soup.
My Aunt Marie got the recipe from her friend Nessa who got the recipe from her mother-in-law, hence the name. It’s more stew than soup, but it’s hearty and delicious and great for a cold wonders night! ***I think this soup tastes best the day after I cook it, the flavors have time to meld. The soup freezes really well too, so I usually have one dinner, then freeze the rest in Ziplock twist top containers.
1 lb. ground beef (you can use turkey or chicken if you like as well)
2 cups onions, diced
1 cup celery, diced
1 cup carrots, diced
tin of tomato paste
1 large tin of tomatoes (20 oz)
tin of corn niblets
tin of green beans
1 tsp. chili powder
1 tsp. salt
2 tsp. basil
1/8 tsp. black pepper
2 Bay leaves
2/3 cup elbow pasta
6 cups water + as much beef bouillon as you need for 6 cups (I use 6 small OXO cubes)
1. Brown beef and onion until onion is soft and beef is cooked. I like organic beef but can’t always afford it so I alternate between that and regular grocery store stuff. I also use ground turkey sometimes. It’s good as well, just not as rich as it is with the beef.
2. Add everything. Bring to a boil then cook on med. low for 1/2 an hour. DONE! Now isn’t that easy?