Beef and Green Chili Soup! Sure to Warm You Up!

It's the season for SOUP! Here is an outstanding Recipe, that originated in a Ski Lodge in Montana. The flavor combinations are amazing and it is now one of our NEW Favorites.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄2 lb  ground round
• 1  cup  chopped onion
• 1  cup  chopped celery
• 1⁄2 cup  chopped carrot
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon red pepper flakes
• 1  large garlic clove, minced
• 1⁄4 teaspoon salt
• 2 (14 ounce) cans beef broth
• 1 (4 1/2ounce) can  chopped green chilies, undrained
• 1 1⁄4 cups elbow macaroni

Directions

1. Zaar will not let me enter the Green Chilis amount! Please note, it is 1 can (4,5 oz.) chopped gtreen chilis, undrained. :-).
2. Heat a large Dutch-oven over meduim-high heat.Add beef and cook until browned, stirring to crumble.Remove beefand set aside.Add veggies to pan and cook until tender.Add spices and garlic.Cook 1 minute to combine.Return beef to pan.Ad broth and Chilis.Bring to a boil. Add maccaroni and reduce heat to simmer. Cook about 8 more minutes until noodles are done.
3. Yield 6 1cup servings.
4. HINT: I boil my noodles separately and add them to each serving! That way leftover soup when reheated does not have gummy/loppy noodles in it! :-).