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Prep Time: 30 Minutes Cook Time: 41 Minutes |
Ready In: 71 Minutes Servings: 8 |
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In '300 Sensational Soups' by Meredith Deeds and Carla Snyder Ingredients:
1/4 cup olive oil |
1 cup chopped onion |
1 lb lean ground beef |
4 cloves garlic, minced |
2 (15 ounce) cans red kidney beans, drained and rinsed |
1 (14 ounce) can southwest-style diced tomatoes, with juice |
4 cups beef stock |
2 tablespoons chili powder |
1 teaspoon dried oregano |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 tablespoon worcestershire sauce |
2 teaspoons balsamic vinegar |
1 cup shredded cheddar cheese |
1 avocado, diced (optional) |
Directions:
1. In a big soup pot, heat oil over medium heat.
2. Add onion and saute until softened, about 6 minutes.
3. Add in ground beef and garlic; saute, breaking beef up with the back of a wooden spoon, until no longer pink, about 5 minutes; drain any excess fat.
4. Add beans, tomatoes with juice, stock, chili powder, oregano, salt, black pepper, Worcestershire sauce and vinegar; bring to a boil.
5. Cover; decrease heat to low and simmer gently for 30 minutes to blend the flavors; taste and adjust seasoning with salt and black pepper, if necessary.
6. Ladle into heated bowls and garnish with cheese and avocado, if desired.
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