Name: Beef and Green Chili Soup
Yield: 6 servings (serving size: about 1 cup)
Ingredients: ½ pound ground round; 1 ¼ cups chopped onion; ⅔ cup chopped celery; ½ cup chopped carrot; ¼ teaspoon dried oregano; ¼ teaspoon ground cumin; Dash ground red pepper; 1 garlic clove, minced; ¼ teaspoon salt; 2 (14-ounce) cans less-sodium beef broth; 1 (4.5-ounce) can chopped green chiles, undrained; 1 ¼ cups uncooked large elbow macaroni (about 4 ounces)

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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Beef and Green Chili Soup

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