Yield: 4

Scott Nowell

Adjust all ingredients and quantities to suit.
Note: Gayle thinks I put too much cumin. I couldn’t tell. Now reduced to 1 tsp. I inadvertently left out all of the tomatoes. I guess they really are optional.

• 1TBS olive oil
• 1medium onion diced
• 2stalks celery diced
• 1lb ground beef
• 3cloves garlic minced
• 1quart beef stock or broth
• 1tsp cumin
• 1tsp chili powder
• 1tsp oregano, dried
• 1lb potatoes, peeled and diced
• 14oz canned diced tomatoes, with juice
• 110 oz can fire roasted tomatoes with chilies (optional)
• 1cup corn, frozen or fresh
• 1cup green beans, frozen or fresh
• 1cup peas, frozen or fresh
• 1cup pearl onions
• Salt and pepper to taste

In a 4 qt or larger soup pot, over medium heat, heat 1 TBS of olive oil until hot.

Add the onion and celery and sauté to soften, but don’t brown. Add garlic and stir for 20 seconds. Add ground beef and cook until browned and mostly cooked through.

Add 1 quart of beef stock, 1 tsp cumin, 1 tsp chili powder and 1 tsp oregano and mix in.

Add diced potatoes and bring to a boil. Cook for about 10 minutes until nearly done.

Add tomatoes, corn, green beans, pearl onions. Bring to a simmer and cook for 10 minutes or until potatoes are done.  Add peas, mix. Season to taste and serve.

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