Chili Bean Soup
Ingredients:
1/2 lb. lean ground beef
1 cup chopped onions
1 garlic clove, minced
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tin tomatoes (19oz/540mL)
2 cups beef stock
1 cup diced carrots
1 cup diced celery
1 tin kernel corn (7oz/199mL)
2 cups cooked red kidney beans
1 small green sweet pepper, finely chopped
6 tbsp. shredded cheddar cheese chopped fresh cilantro or parsley
Directions:
In a large saucepan, cook ground beef, onions & garlic over medium heat, stirring to break up meat, for 7 to 10 minutes or until beer is no longer pink & onion is translucent. Spoon off any fat. Stir in chili powder, salt & pepper. Cook for 1 min. longer. Stir in tomatoes, stock, carrots, celery, corn & beans; bring to boil, breaking up tomatoes with a fork. Reduce heat & simmer, partly covered, for 30 minutes or until carrots are soft. Stir in green pepper. Ladle into warm soup bowls. Garnish with sprinkling of cheese & cilantro. Makes 6 servings, which is equivalent to 6 cups.