Ingredients with Measurements:
- 1 pound of ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cans of diced tomatoes (14.5 ounces each)
- 1 can of kidney beans (15.5 ounces)
- 1 can of corn (15.25 ounces)
- 1 can of tomato sauce (15 ounces)
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 4 cups of beef broth
- 1 cup of uncooked elbow macaroni
- Shredded cheddar cheese for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot, brown the ground beef over medium-high heat. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the diced tomatoes, kidney beans, corn, tomato sauce, chili powder, cumin, paprika, salt, and pepper to the pot. Stir to combine.
4. Pour in the beef broth and bring the soup to a boil.
5. Reduce the heat to low and simmer for 20 minutes.
6. Add the uncooked elbow macaroni to the pot and continue to simmer for an additional 10 minutes, or until the macaroni is cooked.
7. Ladle the soup into bowls and top with shredded cheddar cheese.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the ground beef, low heat for simmering the soup.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 409
Fat: 16g
Carbohydrates: 38g
Protein: 29g
Sodium: 1245mg
Sugar: 10g
Fiber: 7g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Black beans or pinto beans can be substituted for the kidney beans.
- Any small pasta shape can be substituted for the elbow macaroni.
Variations:
- Add diced green bell pepper or jalapeno for extra flavor and heat.
- Use fire-roasted diced tomatoes for a smoky flavor.
- Add a can of green chilies for a Southwestern twist.
Tips and tricks:
- Make sure to drain any excess fat from the ground beef before adding the onion and garlic.
- If the soup is too thick, add more beef broth to thin it out.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of shredded cheddar cheese on top.
Garnishes:
Shredded cheddar cheese, sour cream, diced avocado, chopped cilantro.
Pairings:
Crusty bread, cornbread, or tortilla chips.
Suggested side dishes:
Green salad, roasted vegetables, or a fruit salad.
Troubleshooting advice:
- If the soup is too thick, add more beef broth to thin it out.
- If the soup is too thin, let it simmer longer to reduce and thicken.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Sgabeo soup is a traditional Italian soup that originated in the region of Emilia-Romagna. It is typically made with beef, vegetables, and pasta.
Flavor profiles:
Savory, slightly spicy, and comforting.
Serving suggestions:
Serve the soup hot with crusty bread or cornbread on the side.
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