Chili Mac and Cheese Soup

• Produce

  • 4 cloves Garlic
  • 1 14 oz can Kidney beans
  • 1 Onion, large
  • 1 14 oz can Tomatoes

• Canned Goods

  • 6 cups Beef stock
  • 3 tbsp Tomato paste

• Pasta & Grains

  • 8 oz Elbow macaroni

• Baking & Spices

  • 2 tbsp Chili powder
  • 1/3 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 2 cups Cheddar, grated

Found on laughingspatula.com

Description

Directions

• Add olive oil to large soup pot or dutch oven.
• Add ground beef and cook until done. Stirring and breaking up meat with a spoon.
• Add onion and garlic.
• Cook for 3-4 minutes until onions soften.
• Add tomato paste, beans, diced tomatoes and bring to a simmer.
• Add cumin and chili powder, stir.
• Add beef stock and bring to a simmer.
• Add macaroni, salt and pepper to taste (dont forget to taste for seasoning...more cumin, salt and pepper? )
• Continue to cook for an additional 8-10 minutes until macaroni is tender.
• Serve with grated cheese on top!