BEEF CHILI & PASTA SOUP

Beef Chili & Pasta Soup image

Provided by Beth M.

Time 35m

Number Of Ingredients 11

1 medium red onion, chopped
1 Tbsp olive oil
1/2 tsp garlic, minced
1/2 lb 85% lean ground beef
1 can(s) 14 oz. organic pinto beans, drained and rinsed.
3 Tbsp organic tomato paste
1 can(s) beef broth, low salt
2 dried chipotle chilis
3 c water
1 c medium shell pasta
1 Tbsp red pepper relish

Steps:

1. In a large pot heat olive oil and add chopped onions. Stir and cook a few minutes on medium until translucent and soft.
2. Add the chopped garlic and cook onions and garlic about one minute. Remove to a small bowl.
3. In the same pot cook the ground beef, stirring until browned.
4. Add onions and garlic back to pot with the beef.
5. Drain and rinse the Pinto beans, and add to the pot with the onions, garlic and beef.
6. Add one can of beef broth.
7. Add 2 Chipotle chilis, stir and bring to a boil, lower heat, cover and simmer about five minutes.
8. Add three cups water and bring to a boil.
9. Add one cup medium shell pasta, and boil about ten minutes.
10. Stir in one tablespoon of the red pepper relish, and season with salt to taste.
11. If the liquid has boiled away and there isn't much, add more water and bring to a boil.
12. Simmer gently uncovered until ready to serve.
13. It's great with sour cream, or sour cream mixed with cilantro; and served with corn chips for a great lunch on a cool and rainy day.