Spicy Vegetable Beef Soup Recipe
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Spicy Vegetable Beef Soup

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!"

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (24)

Prep Time:
10 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 40 Min

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Original Recipe Yield 8 servings
 

Ingredients

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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 291 | Total Fat: 12.6g | Cholesterol: 35mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 4, 2003 by jandtsmom   view full review
My husband is a soup fiend, so I made this. I have always HATED soup, but I tried this and was...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 21, 2005 by COOKINMOMMY1   view full review
Perfectly acceptable beef vegetable soup. I wouldn't call it "spicy" by any stretch of the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 19, 2008 by MAKLEIN55   view full review
Excellent. I left out the cayenne pepper, mushrooms and pasta. I used fresh carrots and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 7, 2006 by doreneskidsfavs   view full review
This was a great winter soup for my kids and husband. I used what was on hand; 2 1/2 pds pot...
The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 28, 2002 by JACK19 Supporting Member (Click to learn more about Supporting Membership)  view full review
Omit the pasta, it soaks up too much of the liquid, and there's not much of that. I'd make it...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 18, 2002 by PRANDY   view full review
I exchaged the pasta for potatoes and added a cup of V-8 juice to make more liquid. Needed...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 23, 2009 by Kathy Ferg   view full review
This is really very good and tasty! I like foods with a little spice but not too much, this is...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 9, 2006 by 2010   view full review
Didn't add the mushrooms and cooked my pasta separately in water. Added two medium potatoes...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 4, 2004 by Debbie C   view full review
I made this last night after coming down with a cold, it was absolutely delicious!
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 10, 2003 by RLEL   view full review
What can I say, this soup is delicious! My husband is a somewhat picky eater, especially when...

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