Yay! It’s soup/chili/stoup time of year! I do NOT like cold weather, but I do like to make cold weather food. I would be happy living in south Florida where I could wear flip-flops and shorts year-round.
This soup is something I adapted from a recipe my mother made when I was growing up. When I was really young and I would find out that she was making this for dinner, I moaned, groaned, bitched, and begged her not to make it- but I would give in eat it everytime anyway. Then as I got older, I started looking forward to it. Now it’s something I make a good bit during the cold months. And Yes, even though I’m in Alabama, it DOES get cold……very cold – but we never get the snow.
3/4 lb of rotini pasta (or seashells, or whatever your favorite is)
1 lb ground round
2 cans beef broth
2 cups water
1 can tomato soup
1 can petite diced tomatoes
1 can diced potatoes
1 bag frozen mixed vegetables
Ketchup (just have a bottle on hand; how much you use is up to you and your tastebuds)
In a large dutch oven, brown the ground round; drain. In a bowl, combine the soup, broth and water, then add to the pan with the meat. Stir over medium-high heat until starting to bubble. Add the veggies, tomatoes and pasta and cover. Reduce heat to medium-low and cook until pasta is tender, about 30 minutes, stirring occasionally. Add about 1/4 cup ketchup, combine and then recover, cooking for about another 5-10 minutes. Taste and add more ketchup, salt and pepper if you think it needs it. I always add more!
Just a little tip -make cornbread with this and crumble it up in your bowl with the soup. I can’t eat it any other way.
I actually made corn muffins to go with this, but they were gone before I could take a picture 🙁