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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Meet the Cook: My husband and I lived for 11 years in the Arctic, where there was very little fresh produce and I had to order non-perishable groceries for a year ahead of time. This hearty soup - a meal in itself served with warm rolls - became a staple in our diet because it requires ingredients I could easily find. -Lil Morris, Emerald Park, Saskatchewan Ingredients:
1 pound boneless round steak, cut into 1/2-inch cubes |
1 medium onion, chopped |
2 garlic cloves, minced |
1 tablespoon vegetable oil |
2 cups water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (10-1/2 ounces) condensed beef consomme, undiluted |
1 to 2 teaspoons chili powder |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1 cup uncooked spiral pasta |
1 medium green pepper, chopped |
1/4 cup minced fresh parsley |
Directions:
1. In a large saucepan, cook the steak, onion and garlic in oil for 5 minutes or until meat is browned and onion is tender.
2. Stir in the water, tomatoes, consomme and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
3. Stir in pasta and green pepper. Bring to a boil. Reduce heat; simmer, uncovered, until pasta is tender. Add parsley. Yield: 8 servings (2 quarts).
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