… because what is life without good food?

Shakshuka Chili Soup

Shakshuka Chili Soup ~ Sumptuous Spoonfuls #soup #recipe

Remember the other day when I made Shakshuka and I mentioned that you should make a double batch of the (simple-to-make) sauce because I had other ideas for how to use it? Well, if you missed it, go pop over and introduce yourself to the deliciousness that is Shakshuka. Double the sauce recipe. Then use some of the sauce to make this soup. Because it will warm your bones and tingle your taste buds and make you feel all happy inside.

Well, it did that for me anyway. I  have heard the words “dangerously cold wind chills”  along with below zero temperatures altogether too many times this winter. I’m grateful for the sunny spot in the week when it gets up to 30 something, but then it plunges right back down.

It takes a lot of good soup to combat THAT kind of winter.

Shakshuka Chili Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1 1/2 quarts of chili

Shakshuka Chili Soup

Ingredients

  • 1/2 lb. lean ground meat (I used venison, but you could use ground beef or lamb ... or perhaps even turkey or pork, whatever you fancy)
  • 1 rib of celery, chopped (about 1/2 cup ... reserve and chop the leaves to add at the end)
  • 1 carrot, peeled and chopped (about 1/2 cup)
  • 2+ cups of Shakshuka sauce (recipe here)
  • 2 ribs of kale, chopped (about 2 cups)
  • 2 cups of beef, chicken or vegetable broth (I used beef broth)
  • 3 - 4 green onions, chopped
  • About 1/3 cup chopped fresh cilantro leaves
  • Sriracha hot sauce, to taste
  • For garnish: fresh cilantro, snipped green onions, feta or goat cheese crumbles

Instructions

  1. In a medium saucepan over medium heat, brown the ground meat. Stir in the carrots and chopped celery and saute for a few minutes.
  2. Stir in the Shakshuka sauce, kale, broth and green onion. Bring to a boil then reduce heat to a simmer and cook for 5 - 10 minutes or until everything is nice and hot.
  3. Just before serving, stir in the reserved celery leaves and cilantro. Ladle into bowls, sprinkle with feta or goat cheese crumbles and garnish with cilantro and/or green onions.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/shakshuka-chili-soup/

Shakshuka Chili Soup ~ Sumptuous Spoonfuls #soup #recipe

This recipe was shared at Tuesday’s TableGluten Free FridayWeekend Potluck, What to Do WeekendsKitchen Dreaming Chili Cookoff  and Real Food Friday.

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4 Responses

  1. This sounds so homely and delicious.

    January 29, 2014 at 11:40 am

  2. this sounds like a great chili for a cold winter’s day. Thanks for sharing. Visiting from Real Food Friday & co-hosting. Have a wonderful healthy day!

    February 2, 2014 at 11:01 am

  3. I love chili and soup, what a great recipe pinned to my soups/stews board. Thanks for sharing once again on Real Food Fridays.

    February 6, 2014 at 10:15 pm

    • Ann

      You’re such a dear, Joyce. Thank you :)

      February 6, 2014 at 11:36 pm

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