Nessa’s Mother in Laws Soup

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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.

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Brown that beef! Brown it good!

2. Add everything. Bring to a boil then cook on med. low for 1/2 an hour. DONE! Now isn’t that easy?

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Basil and chili powder. So happy together!

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Add the water, then add everything else.

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