This Saturday evening’s recipe can be eaten as goulash or soup (add more broth when serving) and is a super quick and easy meal to put together for your family. Recently, I made this soup using the ingredients listed in the variation below. The flavor was milder and surprisingly, we found that we actually preferred the variation over the original.Â
In all honesty, I created the variation using ground turkey and rice pasta because our family had been down for a week with a bad stomach virus. We needed something gentle on our stomachs but different from the ordinary chicken soup, vegetable soup, bread, crackers and other “bland” foods normally eaten when sick. This soup had just enough kick to make it interesting.
Enjoy.
- 1 1/4 pounds ground beef
- 48 ounces beef broth
- 1 16-ounce bag frozen mixed vegetables
- 1 16-ounce box of pasta shells (we used Quinoa)
- 2 teaspoons curry powder
- Heat 6-quart stockpot over medium heat until hot. Add crumbled ground beef and brown. Drain excess grease.
- Add remaining ingredients. Simmer until pasta is al dente.
(NOTE: You can adjust the amount of curry powder to your personal taste. My suggestion is to add 1 teaspoon of curry powder, taste test, and then adjust by half-teaspoon increments until desired taste is achieved. The 2-teaspoon ingredient reflects our family’s preference.)
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More great ideas:Â Recipe Roundup
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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