"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

Sally Cerny
Recipe by Cooking Light September 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

202 calories; calories from fat 31%; fat 6.9g; saturated fat 2.5g; mono fat 2.9g; poly fat 0.5g; protein 13.6g; carbohydrates 21g; fiber 2.5g; cholesterol 26mg; iron 2.1mg; sodium 197mg; calcium 32mg.
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