Chili Soup

  • 1 lb. ground round or very lean hamburger
  • 1 large green pepper, coarsely chopped
  • 1/2 large white onion, coarsely chopped
  • salt & pepper to taste
  • 2 T. dried parsley
  • chili powder to taste
  • 1 quart tomato juice
  • 4 c. water
  • 1 - 6 oz. can tomato paste
  • 1 - 16 oz. can dark kidney beans
  • 4 oz. elbow macaroni, cooked and drained (optional)

In a Dutch oven or other large pot, brown the meat with the pepper and onion. Shortly before the meat is completely browned, add the seasonings.

Once the meat is browned and the vegetables slightly soft, add the tomato juice, water, and tomato paste. Simmer for about 1 hour. Add the kidney beans and, if desired, elbow macaroni. Heat until warmed through and serve with warm corn bread.

  • Serves: 6-8
  • Preparation Time: 1 1/2 hours
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