*  Exported from  MasterCook  *

                             Chuckwagon Soup`

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Tbsp          Vegetable Oil -- plus more as needed
   2      Lb            Beef Round, Trimmed Well -- cut into 1/2" pieces
   1      Lg            Onion -- chopped
   2      Med           Carrots -- chopped
   2      Stalks        Celery -- chopped
   1      Clove         Garlic -- minced
   2      Tbsp          Chili Powder
   1      Tbsp          Dried Oregano
   7      C             Beef Stock, Homemade Or Low-Sodium Broth
   1      can           Tomatoes -- drained and chopped
     1/4  C             Fresh Parsley -- chopped
   1      can           Pinto Beans -- drained
     1/2  C             Elbow Macaroni

1. In a large soup pot, heat 2 Tbs of the oil over medium-high heat.
Working in batches to avoid crowding, cook the beef until browned on all
sides, about 6 mins. Using a slotted spoon, transfer to a plate.
2. Heat the remaining oil in the pot. Add the onion, carrots, celery, and
garlic and cook, stirring often, until the onion is softened, about 5
mins. Add the chili powder and oregano and stir for 1 min. Add the browned
beef, stock, tomatoes, and parsley and bring to a simmer. Reduce the heat
to low and simmer, partially covered, to blend the flavors, about 1 hour.
3. Add the beans and macaroni and increase the heat to high. Cook,
uncovered, until the macaroni is tender, about 10 mins. Serve hot.
Makes 8 servings 

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