It should be no surprise to you at this point that we like spicy food…..lots of spicy food. A majority of what I cook for dinner is spicy. My favorite spice is cumin, and lots of it! This recipe from Taste of Home didn’t originally call for cumin…..but I added it. I’m sneaky like that. I love quick and easy soups that I can serve to my family. The best thing about them is that they’re actually better the next day! I love making a big pot of soup and having lunch to pack for Barry all week long – unless it’s a soup that I LOVE and then I keep it all for myself. Sharing is not caring. That’s a lie.
Grab your soup pot and get cooking. I’m currently lusting after this soup pot. I want one. Really bad. I dream about them at night….if I had one, I’d hug it every day. Why don’t I have one? Because they cost about a million dollars. And y’all know by now that $1 is about my threshold…..if I cross that, pain is usually involved. So, if you love me and want to make me very happy, consider sending me one of these pots! But since I don’t currently have one, in your non-LeCreuset soup pot, brown your ground beef, onion, and garlic powder. Stir it regularly so that the meat breaks up into little pieces.
I don’t always drain fat, but I do for soup. I usually tilt my pan and push all the meat to the top. I leave it for a little bit until the grease runs down and then I scoop it out with a spoon. That’s it. I don’t get my colander out for this. Who wants to wash extra dishes? If you do, you’re welcome here any time.
Now, put your pot back on the stove and add the canned tomatoes, green chilies, soy sauce, cumin, water, and rotini. Bring it to a boil.
Put the pot lid on and reduce the heat. You want it to simmer about 15 minutes so the pasta can cook and the flavors can mingle. It’s a good party skill to mingle. We could learn a lot from spices in soup.
After 15 minutes, take the lid off and add the lima beans, corn, and chopped sweet pepper. Put the lid back on and simmer about 5-10 minutes or until the beans and corn are done.
This was really yummy. It’s very filling and great for a cold day. It tastes a WHOLE lot better the next day. Just like my mama’s homemade vegetable soup. I wish I could make her soup. Mine never tastes that good…..she adds some kind of special ingredient – I just know it. She’s hiding it from me. For now I’ll just have to be happy with this soup – and I’m quite happy. Be happy with me and try it soon!
Spicy Succotash Soup
Ingredients
- 1 pound lean ground beef
- 1 cup chopped onion
- ¼ teaspoon garlic powder
- 1 can 14.5 ounce canned diced tomatoes
- 1 can 4 ounces diced green chilies
- ¼ cup soy sauce
- 1 ½ cups water
- ½ teaspoon cumin
- 1 cup Rotini pasta
- 1 small sweet pepper chopped
- 1 cup frozen lima beans
- 1 cup frozen corn
Instructions
- Brown beef with onion and garlic powder in a medium soup pot. Drain fat.
- Stir in tomatoes, green chilies, soy sauce, water, pasta, and cumin. Bring mixture to a boil. Put lid on and reduce heat.
- Cook for about 15 minutes or until pasta is done.
- Stir in sweet pepper, lima beans, and corn.
- Put lid back on and cook an additional 10 minutes.
I love really tasty dishes like this, and cumin is one of my favorite savory spices! This is a great meal idea! Thanks for sharing this with Sunday Night Soup Night!
Cumin is one of my favorites too!
This looks great! I will definitely be trying it.