I like simple recipes and simple ingredients, and this fits the bill. It's a one-pot soup, so it's easy clean up. It's also rather quick to make, but you'd never know that with the way the flavors have developed.
This recipe will feed a basketball team, so be prepared to freeze some, share some, or eat on it all week!
- 3 tbs vegetable oil
- 1 yellow onion, chopped
- 1 stalk celery, diced
- 1 bell pepper, yellow or red or combo
- 3 cloves garlic
- 1 package Boca crumbles
- 2 cans stewed tomatoes
- 1 can tomato paste
- Salt, pepper and Italian seasoning
- 6 cups water
- 12 oz. elbow macaroni
- 1 cup frozen corn
- 2-3 big handfuls baby spinach
Add in the Boca crumbles and cook until browned.
Add in the stewed tomatoes and tomato paste and allow to cook for about 5 minutes.
Salt, pepper and Italian seasoning should be added in here, to taste. I put in about 1 tbs salt, 1/2 tbs pepper and 1 tbs Italian seasoning.
Put the water into the pot and stir. Bring to a boil. Add in the macaroni, corn and baby spinach and bring back to a boil.
Reduce heat to medium/ medium-low and cook for about 12 minutes, stirring occasionally. If the boiling becomes too rapid, reduce heat to allow for a slow, rolling boil.
Once macaroni is cooked to al dente, remove from heat and allow to sit for about 20 minutes uncovered. Sauce will thicken.
Eat it immediately. If you wait or refrigerate, the noodles will keep soaking up the liquid until you have a thick, hearty stew-goulash dish, which is effin' good too.