Zippy Hamburger & Macaroni Soup

I accidentally opened the wrong side of the Cayenne pepper shaker and I’m kinda glad I did! It was stinking good and perfect for a cold, hazy day like today. Added bonus, my sinuses are now clear!

2 pounds lean Ground Beef

1 large Carrot; peeled and chopped

1 small Bell Pepper; cored and chopped

1 medium Onion; chopped

3 cloves Garlic; minced

1 large Tomato; diced

½ cup Cabbage; chopped

½ cup Frozen Sweet Corn

½ cup Frozen Peas

1 Beef Bouillon Cube

1 quart hot Water

1 Tablespoon Garlic Powder

1 Tablespoon Cayenne Pepper

½ teaspoon Red Pepper Flakes

½ teaspoon Smoked Paprika

½ teaspoon Celery Seeds

Salt and Pepper to taste

2 Bay Leaves

1 ½ cups Elbow Pasta; uncooked

  1. In a large dutch oven over medium-high heat, add the beef, onion, garlic, carrots and peppers. Sauté until the meat is cooked through and the vegetables are tender. Do NOT drain!
  2. Add the remaining ingredients, minus the pasta, to the pot and bring to a boil, then reduce the heat to low. Cover and simmer for 50 minutes.
  3. Meanwhile, heat a large pot of liberally salted water to a boil. Add the pasta and cook until almost al dente; about 10 minutes. Drain and run under cold water to stop it from cooking any further. Set aside until the soup is done simmering.
  4. Remove the bay leaves and stir in the cooked pasta. Cover and cook for an additional 2-3 minutes, or until the pasta is al dente.
  5. Serve with garlic bread, a salad and enjoy!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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