Beef and Green Chili Soup! Sure to Warm You Up! |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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It's the season for SOUP! Here is an outstanding Recipe, that originated in a Ski Lodge in Montana. The flavor combinations are amazing and it is now one of our NEW Favorites. Ingredients:
1/2 lb ground round |
1 cup chopped onion |
1 cup chopped celery |
1/2 cup chopped carrot |
1/4 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1/4 teaspoon red pepper flakes |
1 large garlic clove, minced |
1/4 teaspoon salt |
2 (14 ounce) cans beef broth |
1 (4 1/2 ounce) can chopped green chilies, undrained |
1 1/4 cups elbow macaroni |
Directions:
1. Zaar will not let me enter the Green Chilis amount! Please note, it is 1 can (4,5 oz.) chopped gtreen chilis, undrained. :-).
2. Heat a large Dutch-oven over meduim-high heat.Add beef and cook until browned, stirring to crumble.Remove beefand set aside.Add veggies to pan and cook until tender.Add spices and garlic.Cook 1 minute to combine.Return beef to pan.Ad broth and Chilis.Bring to a boil. Add maccaroni and reduce heat to simmer. Cook about 8 more minutes until noodles are done.
3. Yield 6 1cup servings.
4. HINT: I boil my noodles separately and add them to each serving! That way leftover soup when reheated does not have gummy/loppy noodles in it! :-).
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