Iowa “Chilly” Soup is a traditional family recipe in my home. My Grandma made this for us growing up when the weather would turn cold, and my great-grandma would make it for her. What I love about this recipe is not only is it SUPER easy to make, but it can be easily customized to taste preferences. Adding noodles, corn, jalpenos, tabasco sauce whatever your heart desires. I personally like it, in it’s basic form, but if you are looking for soup that has more traditional chili aspects to it, then I feel free to add the extra fixings.
What You Will Need
- 1lb Ground beef
- 1 Onion
- 1 large can of red kidney beans
- 1 large can of Tomato Soup
- 1 Large Pot
- 1 Med-Large Size Pan
- Start off by filling your the bottom of your pot with about 2 cups of water (enough so that your kidney beans and onions can just barely float above the water). Then place the pot on the stove and set the heat to high to get the water boiling.
- Dice your Onions. Add them to the water.
- After your onions have been added to the water, drain your kidney beans and add them to the water. Turn heat down to Med-High and wait until the onions are clear.
- While you are waiting for the onions to become clear. Start browning your ground beef.
- Once the Onions are clear and the meat is still browning, add in the Tomato Soup and Stir.
- When the ground beef is cooked all the way through, drain the excess fat and add the ground beef to the pot. Stir in and reduce heat to Med. Stirring Occasionally for about 5 – 10 Minutes.
- From here the soup is ready to serve, if you have a pot that is nonstick. Turn heat down to simmer and place a lid on the pot, while the soup is being served.
- OPTIONAL – Butter a slice of bread, to dip in the soup or some Goldfish Crackers ot