Chuck Wagon Soup
4
People talking
This dish has been a favorite since my girls where little. It is a combination of a really good chili and vegetables and pasta to make a soup--a real warm up kinda soup.
- Ready In:
- 1hr 20mins
- Serves:
- Units:
4
People talking
ingredients
- 1 lb extra lean ground chuck
- 1 1⁄2 cups diced onions
- 3⁄4 cup celery (diced)
- 1 cup sliced mushrooms
- 4 teaspoons garlic (minced)
- 3⁄4 cup carrot (diced)
- 3⁄4 cup zucchini (diced)
- 3⁄4 cup yellow squash (diced)
- 31 ounces dark red kidney beans
- 1 1⁄2 cups kernel corn
- 1 chipotle chile in adobo
- 2 teaspoons chili powder (adjust to your taste)
- 1⁄2 teaspoon red chile
- 29 ounces Del Monte zesty jalapeno pepper diced tomato
- 10 cups homemade chicken stock
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups cooked ditalini
- 1 cup cheese (grated)
- 1 cup sour cream
directions
- In a large pot add 1 tbsp oil over medium high heat add onions, celery and mushrooms and cook till onions are slightly tender add ground beef and cook till browned. Make sure you keep the beef from sticking or clumping. Drain any fats.
- Add remaining ingredients up to but not including the pasta. Cook over medium heat for 1 hr or until veggies are somewhat tender.
- Add your cooked pasta and serve with a dollop of sour cream and some grated cheddar cheese.
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RECIPE MADE WITH LOVE BY
@Ravenseyes
Contributor
@Ravenseyes
Contributor
"This dish has been a favorite since my girls where little. It is a combination of a really good chili and vegetables and pasta to make a soup--a real warm up kinda soup."
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It was very tasty, I enjoyed the large amount of veggies. I would suggest browning the meat separately, however. Browning it with the mushrooms made it clump, but constant stirring broke them up. A couple changes I made - ground turkey instead of beef, 1 12 oz bottle of beer in place of a similar amount of stock, and I used only 8 cups of stock to make it a little thicker. I'll definitely be making this again.Reply
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It was very tasty, I enjoyed the large amount of veggies. I would suggest browning the meat separately, however. Browning it with the mushrooms made it clump, but constant stirring broke them up. A couple changes I made - ground turkey instead of beef, 1 12 oz bottle of beer in place of a similar amount of stock, and I used only 8 cups of stock to make it a little thicker. I'll definitely be making this again.Reply
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Wonderful, warm, easy and delicious. All of which people want when they come over for Saturday Lunch at the Farm. I made most of this recipe the day before and added the frozen vegetables (from our garden) later, but other then that followed this exactly. Was just perfect with the Adobo sauce, and chili powder. Seemed perfectly balanced in taste and consistency. I had some frozen whole tomatoes that I threw in, and as it gently cooked the tomatoes burst with flavor. I also added some frozen lima beans just because we have lots. Perfect, this is saved and will be made quite often. Thank you, Ravenseyes.Reply
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This gets 5 stars for being a very complete meal in a bowl! The amount of vegetables caught my eye since I've been looking for ways to increase our veggie intake. I added lots more chili powder and some cumin, left out the mushrooms since I was all out and used a different small pasta (tiny alphabets). I made roughly half the recipe and it still was a lot. Thanks for posting!Reply
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