Spicy Vegetable Beef Soup

Spicy Vegetable Beef Soup

35
KATHY S 0

"Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!"

Ingredients

1 h 40 m {{adjustedServings}} servings 291 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
  2. Stir in pasta and cook 10 minutes more, until pasta is tender.
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Reviews

35
  1. 46 Ratings

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My husband is a soup fiend, so I made this. I have always HATED soup, but I tried this and was really surprised. It has the best flavor. I did add more garlic and onions, potato, and used beef b...

Excellent. I left out the cayenne pepper, mushrooms and pasta. I used fresh carrots and potatoes chopped and canned beans, peas, and corn. Very tasty. Will definitely make again.

Perfectly acceptable beef vegetable soup. I wouldn't call it "spicy" by any stretch of the imagination. I doubled the cayenne and it still wasn't "spicy", but was nice and tasty. I cooked it ...