Chili Soup

Step 1/ 8

• 247½ g canned kidney beans
• ½ tsp sea salt
• 75 ml beef stock

Cook kidney beans with beef stock and salt and pepper in large pot at medium temperature, let simmer for 10 minutes.

Step 2/ 8

• 200 g ground beef
• ¾ tbsp extra-virgin olive oil (for frying)
• ¼ tbsp Ground black pepper
• 1 tbsp chili powder
• ¼ tbsp ground cumin

• frying pan (deep)
• spatula

Fry ground beef in frying pan. Break apart meat until pieces are about a centimeter in size. Fry till light brown. Add garlic, cumin powder, chili powder, pepper and salt. transfer to the large pot with the cooked kidney beans.

Step 3/ 8

• 75 g Vegetable onion
• ½ cloves garlic
• ½ tbsp extra-virgin olive oil (for frying)

• frying pan

Fry onions (sliced) and garlic (diced) till onions are transparent with two tbsp olive oil. Transfer to the large pot with the beef and kidney beans.

Step 4/ 8

• 50 g Elbow noodles
• ¼ tsp sea salt

• pot

Cook noodles in another pot a minute shorter than stated on package.

Step 5/ 8

• 247½ g Canned minced tomatos

Add minced tomatoes to the large pot with the beans, meat and onions, let simmer for 5 minutes. Carefully stir frequently.

Step 6/ 8

Add cooked noodles to the large pot with the beans, meat, etc.. let simmer for a minute or two.

Step 7/ 8

• 35 g tomato paste

Add tomato paste to the large pot with beans, meat, onions, etc. carefully stir frequently, let simmer for 5 minutes.

Step 8/ 8

• ¼ strip Saltine Crackers

Serve in deep bowls with crackers.