Beef and Green Chili Soup

"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

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Sally Cerny,

September 2004