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Beef and Green Chili Soup

Yield 6 servings (serving size: about 1 cup)
"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)

Nutrition Information

  • calories 202
  • caloriesfromfat 31 %
  • fat 6.9 g
  • satfat 2.5 g
  • monofat 2.9 g
  • polyfat 0.5 g
  • protein 13.6 g
  • carbohydrate 21 g
  • fiber 2.5 g
  • cholesterol 26 mg
  • iron 2.1 mg
  • sodium 197 mg
  • calcium 32 mg

How to Make It

  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.