Spicy Vegetable Beef Soup

Spicy Vegetable Beef Soup

33 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 40 m
Recipe by  KATHY S

“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!”

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Adjust Servings

Original recipe yields 8 servings



  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 (33)

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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 boullion cubes since I didn't have the can broth. Also, I used the end of some beef I had on the bone, and added it right in with the beef as it simmered. I simmered it 3 hours prior so it would be tender. I really think doing that along with using the beef bone is what made it so delicious. My husband had 3 bowls! And my 15 month old even loved it.



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 all day in the crockpot after browning the meat, onion, garlic and celery in a pan, and it was delicious. The meat was very tender. I used two cans of tomato sauce and a big box of beef broth in place of water because we like our soup thick. Substituted a diced potato for the pasta as another reviewed suggested. I'll certainly make this one again. Everyone enjoyed it.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Beef Barley Vegetable Soup


next recipe:

Alison's Slow Cooker Vegetable Beef Soup