"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
Cooking Light SEPTEMBER 2004
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.
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