Beef and Green Chili Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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After tasting a spicy beef soup at a local ski resort, I decided to re-create it, adding vegetables to make it heartier. It is best served the same day you prepare it and doubles easily if you're feeding a crowd. -Sally Cerny, Great Falls, MT Ingredients:
1/2 pound ground round |
1 1/4 cups chopped onion |
2/3 cup chopped celery |
1/2 cup chopped carrot |
1/4 teaspoon dried oregano |
1/4 teaspoon ground cumin |
dash ground red pepper |
1 garlic clove, minced |
1/4 teaspoon salt |
2 (14-ounce) cans less-sodium beef broth |
1 (4.5-ounce) can chopped green chiles, undrained |
1 1/4 cups uncooked large elbow macaroni (about 4 ounces) |
Directions:
1. Heat a large Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Remove beef from pan. Add onion, celery, and carrot to pan; cook 6 minutes or until tender, stirring occasionally. Add oregano, cumin, pepper, and garlic; cook 1 minute, stirring to combine. Return beef to pan. Add salt, broth, and chiles, stirring to combine; bring to a boil. Add macaroni; reduce heat, and simmer 8 minutes or until macaroni is tender.
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