Monday soup…

Ever since I started my blog I have been obsessed with reading other blogs, something I did before but not nearly as much as I do today.  I find I love cooking blogs the most, probably because I love to cook so much!  One of my absolute favorites is  What I love about this blog is the fact she is a home cook like me, has a ton of great recipes on her blog, and takes beautiful pictures, something I’m hoping to be able to do once I bite the bullet and buy a camera.  Oh and she has recipes for dogs on her site as well!

I actually made the One Pot Chili Mac & Cheese from yesterday but the recipe was so quick and easy, that I decided to save it for today as it would be great for any busy weeknight.  I only made a few changes to the recipe and I have to say it was a welcome change to have something a bit different from the chili I usually make.


Oh, and you could easily substitute ground turkey or even chicken breasts for the beef and whole wheat pasta to “healthy it up a little”!

Here is the recipe with my changes:


1 tbs olive oil

2 cloves garlic, minced

6 cups chicken stock, unsalted

1 (14.5 oz.) can of fire roasted diced tomatoes

3/4 cup canned cannellini beans

3/4 cup red kidney beans

1 small can tomato paste

4 tbs cumin

3 tbs chili powder

2 tbs TOBASCO sauce

12 oz. elbow macaroni

3/4 cup Cabot shredded Monterey Jack cheese

3/4 cup Cabot shredded Cheddar cheese

3 tbs fresh chopped parsley, or cilantro (I prefer cilantro)

coarse sea salt and pepper to taste


  • Heat olive oil, garlic, onion, and ground beef in your dutch oven over medium to high heat, being careful to make sure the beef is crumbled. Drain fat.
  • Add broth, tomatoes, beans, tomato paste, spices and pasta.  Bring to a boil; cover, reduce to simmer for about 15 minutes.
  • Stir in cheese and TOBASCO.

***Cabot shredded cheese melts the BEST of any shredded cheese I have ever tried.




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