“This is one of those family recipes that was never written down, just passed from family member to family member—from cousin to cousin and so on. We all will make it from time-to-time and will call each other to share our memories and reminisce about Nanny and Pop Pop. It is a simple soup, probably developed during the depression to add sustenance. It is still a favorite in our family today.” Sr. Joyce
Course
Main
Cuisine
Skill level
Easy
Servings
4
Prep time
10 minutes
Cook time
45 min. - 1 hr.
Ingredients
1 lb.
ground beef
1 (15 oz.) can
tomato sauce or tomato puree
15 oz.
water
1 large
onion, diced
1 tsp.
parsley flakes
3 medium
potatoes, diced
1 (15 oz.) can
red kidney beans
to taste
salt and pepper
Instructions
Simmer ground beef with onion in a large soup pot until brown. Add tomato sauce, water, and parsley. Cook until it boils. Add potatoes and cook until soft. Add kidney beans last and add water to thin to desired soup consistency. Serve with a sprinkle of Parmesan cheese.
Notes:
Prepared by Florence Smith – I found this to be a simple, good soup. My son enjoyed it because it wasn’t spicy. Although it has chili in the name, it is a soup. I added 1 tsp. of chili powder and 1/2 tsp. of cumin to give it a bit more of a chili taste. One word of caution, make sure you let it cook long enough to get the potatoes tender.
