Chili Soup

• 1 lb. lean ground beef
• 1 T. chili powder — choose the spice level you prefer
• 1/2 c. chopped onion
• 1/2 c. chopped pepper (choose sweet, hot, or a combination of peppers to suit your tastes)
• 2 cloves garlic, minced
• 1 quart beef stock
• 2 quarts tomato juice — ideally a thick variety with additional chunks of vegetables in it
• 1 can black beans, drained and rinsed
• 1 c. frozen corn kernels
• 8 oz. elbow macaroni, cooked and drained
• Salt & pepper to taste

In a large stockpot, brown the beef. When the beef has been browned, add the chili powder and stir well to combine; cook an additional minute. Add the onion, pepper, and garlic and cook over medium-high heat until the vegetables are softened and fragrant — about 6 minutes.

Add the beef stock, tomato juice, black beans, and corn; cover and bring to a boil. Reduce the heat and simmer 10-15 minutes. Meanwhile, prepare the elbow macaroni according to the package instructions.

Add the cooked pasta to the soup and adjust the seasonings according to your tastes. Serve hot.

• Yields: 6-8 servings
• Preparation Time: 30 minutes