How to Make Spicy Vegetable Beef Soup - A Step-by-Step Guide

When the temperature drops and the air turns chilly, there's nothing quite like a steaming bowl of soup to warm you from the inside out. And if you're a fan of hearty, flavorful soups, then you're in for a treat with this Spicy Vegetable Beef Soup. Packed with tender chunks of beef, an array of colorful vegetables, and a generous dose of spicy seasonings, this soup is the perfect way to satisfy your hunger and warm your soul on a cold day.

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound rump roast
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 quart water
  • 1 (14 ounce) can beef broth
  • 1 (14 ounce) can stewed tomatoes
  • 1 (16 ounce) package frozen mixed vegetables, thawed
  • 2 stalks celery, chopped
  • 4 mushrooms, sliced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon ground cayenne pepper
  • 6 ounces rotelle pasta

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8

  • Heat oil in a large pot over medium heat.
  • Trim fat from roast and cut into 1-inch cubes. Place meat into hot oil in the pot. Add onion and garlic; cook and stir until meat is browned and onion is tender, 5 to 7 minutes.
  • Pour in water, broth, and tomatoes. Stir in mixed vegetables, celery, and mushrooms. Season with oregano, thyme, basil, parsley, and cayenne; bring to a boil. Reduce heat, cover, and simmer for 1 hour 15 minutes.
  • Stir pasta into soup; cook until tender, about 10 minutes.
  • Nutrition

    291 cal.

    • Total Fat: 13g
    • Saturated Fat: 4g
    • Cholesterol: 35mg
    • Sodium: 337mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 17g
    • Vitamin C: 12mg
    • Calcium: 58mg
    • Iron: 3mg
    • Potassium: 563mg