Chuckwagon soup`

8 servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable Oil -- plus
More as needed
2 pounds Beef Round, Trimmed Well,
Cut into 1/2\" pieces
1 large Onion -- chopped
2 mediums Carrots -- chopped
2 Stalks Celery -- chopped
1 Clove Garlic -- minced
2 tablespoons Chili Powder
1 tablespoon Dried Oregano
7 cups Beef Stock, Homemade
Or Low-Sodium Broth
1 can Tomatoes -- drained and
Chopped
¼ cup Fresh Parsley -- chopped
1 can Pinto Beans -- drained
½ cup Elbow Macaroni

Directions

1. In a large soup pot, heat 2 Tbs of the oil over medium-high heat.

Working in batches to avoid crowding, cook the beef until browned on all sides, about 6 mins. Using a slotted spoon, transfer to a plate.

2. Heat the remaining oil in the pot. Add the onion, carrots, celery, and garlic and cook, stirring often, until the onion is softened, about 5 mins. Add the chili powder and oregano and stir for 1 min.

Add the browned beef, stock, tomatoes, and parsley and bring to a simmer. Reduce the heat to low and simmer, partially covered, to blend the flavors, about 1 hour.

3. Add the beans and macaroni and increase the heat to high. Cook, uncovered, until the macaroni is tender, about 10 mins. Serve hot.

Makes 8 servings from the National Cowboy Hall of Fame of Oklahoma City, OK.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking

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