Spicy Beef Vegetable Soup

Name: Spicy Beef Vegetable Soup
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 10 serving(s)
Ingredients: 1 lb stewing beef; 3 tablespoons olive oil; 1 onion; 3 garlic cloves; 2 cups beef broth; 1 (14 1/2 ounce) can tomatoes; 4 cups water; 2 cups frozen mixed vegetables; 1 cup sliced mushrooms; 2 stalks celery; 1/2 teaspoon oregano; 1/2 teaspoon thyme; 1/2 teaspoon basil; 1/2 teaspoon parsley; 1/2 teaspoon cayenne pepper; 1 cup pasta (any shape)

Submitted by Leona L.

"Spicy, wonderfully filling, had the neighbors ask me what smelled so good--ha ha. Do try it at least once!"

Download

photo by Cookin-jo

Ready In:: 1hr 35mins
Ingredients:: 16
Serves:: 10

ingredients

1 lb stewing beef
3 tablespoons olive oil
1 onion
3 garlic cloves
2 cups beef broth
1 (14 1/2 ounce) can tomatoes
4 cups water
2 cups frozen mixed vegetables
1 cup sliced mushrooms
2 stalks celery
¹⁄₂ teaspoon oregano
¹⁄₂ teaspoon thyme
¹⁄₂ teaspoon basil
¹⁄₂ teaspoon parsley
¹⁄₂ teaspoon cayenne pepper
1 cup pasta (any shape)

directions

Sauté meat in oil, till brown, add onions and garlic and then sauté till onion is cooked.
In large pot add all other ingredients except the pasta.
Bring to a boil, add your meat and onions.
Reduce heat, cover and simmer for 1 hour.
Add pasta and cook for 10 minutes or until pasta is cooked.

Questions & Replies

I have some left over uncooked beef tenderloin that has been frozen. Will it work in this recipe?

Michele T.

Reviews

Really good and filling. I added a full small can of tomato paste, a real flavor booster and some more beef broth/water to dilute it. I served it with grated parmesan on top.

Pebbles
We loved this hearty soup. For the vegetables I used some baby carrots I needed to use up and frozen peas and corn. I reduced the amount of cayenne to make it not quite as spicy, and that was perfect for us. Thanks for a terrific soup to make again and again.

Cookin-jo
This was fantastic! I wanted a filling meal that would be ready as my guests arrived at various times (on the same day) for the holidays. It was a perfect meal with warm bread and the leftovers freeze like a dream! I will make this often.

skssandy
This was good soup. I used this recipe as a base for the flavor but substitued about half a can of tomato paste for the tomatoes because my family doesn't like cooked tomatoes and then cut up big chunks of carrots and potatoes instead of using the frozen mixed veggies. Also, I did not add the pasta because we didn't want that. The spice was nice and the soup had pretty good flavor. It went over well and I will probably make this again some time.

boardgirl148
I was looking for a beef vegetable soup today, and the "Spicy" caught my eye. A wonderful soup on a dank February day! I made no changes, but a few additions. I increased the beef to 1 1/2 pounds, used a large can of tomatoes since it wasn't specified,(and I like a lot of tomatoes)and a small can of tomato paste. Also added a half of a cabbage head, chopped, some frozen baby lima beans, and I had a couple red potatoes I didn't use yesterday, so I diced those and threw them in.We put grated Parmesan on our bowls of soup, and the only suggestion I got from the Family Unit was they wanted more pasta in it. I will DEFINITELY make this soup again. Thanks!

HEP MEP