One of my favorite comfort foods is anything my Mom cooks. Ha – okay, I’ll narrow it down a bit further. She makes great soups and my favorite is called Pantry Soup. Growing up, we never ate the same Pantry Soup twice. The saying went, “Whatever’s in the pantry goes in the soup.” I have great memories of pulling out cans from the shelves and hoping there’d be a bag of alphabet noodles for an extra fun pot.
Fast forward to my sophomore year in college where I was out of the dorms and fending for myself in the kitchen. My pantry was pretty bare being a college student, and I believe I only had a box of Cheerios inside. I had to call my Mom and hold back giggles asking for a recipe for Pantry Soup. This is a dish I’ve cooked for any roommate during my college days, and my now for my family. Although posting this recipe goes against the idea of pulling out cans of whatever’s in your pantry, I thought I’d share since it’s a big request among my friends. Of course, add or subtract whatever you have stashed inside your pantry. That’s the fun of this dish!
Mom’s Pantry Soup
4 cans beef broth (14 oz. size)
4 cans water (once you open and pour out beef broth, use one of these cans and fill with water. Whatever broth you put in, use the same amount of water.)
1 can chili
1 large can kidney beans rinsed
2 cans corn
3/4 cup barley
1/2 bag of alphabet noodles
2 cans stewed tomatoes
1 small can tomato sauce
1 cup shell or elbow noodles
1 lb of extra lean ground beef
Put broth, water, chili, kidney beans, corn, barley, stewed tomatoes, and tomato sauce in pot and bring to a gentle boil for 15 minutes. Add noodles and cook for 20 minutes. This is a good place to check fluid if you’re not really measuring how many noodles or barley you’ve put in and can always add more water at this point. Roll the ground beef into meatballs and add to your pot. Boil gently for 10 minutes and enjoy!