Categories: & Chilis, Soups, Stews
Ingredients
- 2 T EVOO
- 1 1/2 lbs ground beef
- Salt and pepper to taste
- 1/2 tsp chili powder
- 4 cloves garlic
- 1 lg onion cut into bite sized pieces
- 3 bell peppers, seeded and cut
- 1 bay leaf
- 1 quart chicken stock
- 1 28 oz can crushed tomatoes
- 1 cup orzo pasta
- 12-15 basil leaves, torn
- Grated Parmesan
Directions
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Heat medium soup pot over medium high heat with EVOO.
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When oil is hot, add onions, beef, salt, pepper, and chili powder.
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Brown the meat for about 5 minutes, then add garlic, peppers, and bay leaf and cook 7-8 minutes or until veggies are tender.
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Stir in stock and tomatoes and bring to a boil.
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Add pasta and cook to al dente.
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Turn off heat and fold in basil.
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Serve in shallow bowls with grated cheese on top.