Beef & Green Chile Soup

Ingredients:

1/2 pound ground round

1 1/4 cup(s) onion - peeled and chopped

2/3 cup(s) celery - chopped

1/2 cup(s) carrot - peeled andchopped

1/4 teaspoon(s) oregano (dried)

1/4 teaspoon(s) cumin

1 pinch red chile flakes

1 garlic clove - peeled and minced

3 1/2 cup(s) beef stock

1 can(s) green chiles - 4.5 oz., undrained

1 1/4 cup(s) macaroni pasta - large elbow, uncooked

1 pinch salt and pepper - to taste

Steps:

-Heat a dutch oven over medium-high heat.

-Add beef and cook for 3 minutes until browned, stirring to crumble.

-Remove beef from pan. Add onion, celery and carrot to pan, cook 6 minutes or until tender, stirring occasionaly.

-Stir in oregano, cumin, chile flakes and garlic; cook for 1 minute.

-Return beef to pan; add the stock and chiles, bring to a simmer.

-Add macaroni and simmer for 10 minutes until macaroni is tender. Season to taste.

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