Beef and Green Chili Soup

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

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.