Ingredients:
1 pound ground beef
1/2 onion chopped
1 tablespoon flour
1 can Rotel tomatoes and green chilies (14.5 oz)
1 small can tomato sauce (8oz)
1 can beef broth (low sodium, 12oz*)
1 can chicken broth (low sodium, 8oz*)
2 cups of water (12oz*)
2 cans whole new potatoes (drained and cut into bite size pieces) (omitted)
1 bag mixed vegetables (16oz frozen vegetable soup mix)
1/2-1 teaspoon Italian seasoning
1 teaspoon chili powder (omitted)
1/4 -1/2 teaspoon red pepper flakes (optional) (omitted)
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Tex-Joy Steak seasoning
Tony Chachere's Cajun seasoning
salt and pepper to taste (didn't use regular salt at all)
1 cup elbow macaroni (omitted)
Instructions:
Brown ground beef and chopped onion, drain off grease.
In a large soup pot to beef and onions add flour and stir well until well incorporarted. Add other ingredients except for the macaroni and cook on medium heat for 20-25 minutes. Add 1 cup elbow macaroni and cook for 10 minutes. You can, of course adjust the seasoning to whatever suits your taste. Keep in mind as the red pepper flakes sit they get hotter.
Serve piping hot with cornbread or crackers.
* I used the can from the tomato sauce for the broth and water measurements - add more of whatever as you see fit
No comments:
Post a Comment