| Ingredients
1/2 teaspoon salt
1 16-ounce can Italian-style tomatoes, cut up
1 15-1/4-ounce can dark red kidney beans, drained
1 pound lean ground beef
2-1/2 tablespoons all-purpose flour
1/3 cup water
1-1/2 to 2 tablespoons chili powder
2 large yellow onions, finely chopped cups
1/3 cup tomato paste
1-1/2 teaspoons dried oregano, crushed
1-1/4 teaspoons dried basil, crushed
1 tablespoon dried parsley
2 teaspoons dried dillweed
1 teaspoon pepper
In a Dutch oven, brown ground beef till no longer pink. Drain off
fat. Stir in flour. Add undrained tomatoes, kidney beans, the 2
cups chopped onions, tomato paste, water, chili powder, parsley,
dillweed, oregano, basil, pepper, and salt. Bring to boiling; reduce
heat. Cover and simmer for 20 minutes, stirring occasionally. Ladle
into warm soup bowls. Top with chopped onion, sour cream and shredded
cheese, if you like.
This recipe was sent by Ana Rodriguez
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