Hearty Bean and Noodle Soup

Ingredients:

• For the Base:
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 lb (450g) ground beef or turkey (optional, can be omitted for a vegetarian version)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (adjust to taste)
  • Salt and pepper to taste
• Vegetables:
  • 2 medium potatoes, diced
  • 1 medium carrot, diced (optional)
  • 4 cups chicken or vegetable broth
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) mixed beans or pinto beans (drained and rinsed)
  • 1 can (15 oz) kidney beans (drained and rinsed)
• Noodles:
  • 2 cups cooked noodles (spaghetti broken into smaller pieces or any pasta)
• For Garnish:
  • Chopped fresh cilantro or parsley
  • Optional: a squeeze of lime or a dollop of sour cream

Instructions:

1. Prepare the Base:
   • Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until soft and fragrant.
   • Add the ground meat (if using) and cook until browned. Season with cumin, smoked paprika, chili powder, salt, and pepper.
2. Add Vegetables:
   • Stir in diced potatoes and carrots (if using). Cook for 3-5 minutes, stirring occasionally.
3. Simmer the Soup:
   • Pour in the broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are tender.
4. Add Beans and Noodles:
   • Stir in the beans and cooked noodles. Simmer for an additional 5 minutes to let the flavors meld. Adjust seasoning as needed.
5. Serve:
   • Ladle the soup into bowls and garnish with fresh cilantro or parsley. Optionally, add a squeeze of lime for brightness or a dollop of sour cream for creaminess.

Tips:

• To make it vegetarian, omit the ground meat and use vegetable broth.
• For a spicier version, add red pepper flakes or a diced jalapeño.
• This dish pairs well with crusty bread or tortilla chips.

Enjoy this comforting and filling soup! Let me know if you’d like to adapt it further.