Title: Chili Beef Soup
Categories: None
Yield: 1 Servings

1/2 lb Ground beef
3/4 c Chopped onion
1 Clove garlic; minced
1 cn (15 oz) kidney beans; rinsed
-and drained
1 cn (15 oz) tomatoes; undrained
-and cut up
1 cn Campbell's condensed Beefy
-Mushroom Soup
1/2 c Water
2 ts Chili powder
1/4 ts Ground cumin
1/8 ts Pepper
1 Bay leaf

1. In 4-quart saucepan over medium-high heat, cook beef, onion and garlic
until beef is browned and onion is tender, stirring to separate meat. Spoon
off fat.

2. Stir in beans, undrained tomatoes, soup, water, chili powder, cumin,
pepper and bay leaf. Heat to boiling. Reduce heat to low. Cover; cook 15
minutes to blend flavors, stirring occasionally. Remove bay leaf. Ladle
soup into bowls and enjoy.

(You may serve this topped with sour cream and some shredded cheddar cheese
and even some sliced olives to make it into more of a main dish.)

This makes about 5 cups worth

Posted to brand-name-recipes by Barbra on Feb 19, 1998