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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) can
1 (14 ounce) can
1 (16 ounce) package
frozen mixed vegetables, thawed
ground cayenne pepper
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.
Omit the pasta, it soaks up too much of the liquid, and there's not much of that. I'd make it again but double the spices, including garlic, and add another can of beef stock for more liquid.
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.
This was a great winter soup for my kids and husband. I used what was on hand; 2 1/2 pds pot roast, doubling the beef broth and stewed tomatoes (used italian spiced, which added to the flavor). I added two fresh zuchinis, 1 pound fresh carrots, and fresh mushrooms and celery with frozen corn. I only had organo and and basil, also added a few dashes of paprika. Everone loved it, including me!!!
I exchaged the pasta for potatoes and added a cup of V-8 juice to make more liquid. Needed salt and pepper as well. Will make again. I made a double recipe and am trying freezing the soup in three cup containers for future cold winter days.
This is really very good and tasty! I like foods with a little spice but not too much, this is perfect. I would make one change, do not put the pasta into the soup/stew it takes over the dish and soaks up the juice. I would recommend cooking it on the side.
I used a beef soup bone & water, no canned broth. Added bay leaf, 1 Tblsp barley, about 5 cloves garlic, sliced yellow zucchini, FRESH basil, fresh cilantro, in place of parsley; sauteed onion, garlic, zucchini in EVOO before adding to pot. This cooked for several hours. Used a potato, rather than pasta. This did not seem at all "spicy," though, so I added about 5 shakes of chili pepper flakes. Also needs salt and fresh ground pepper. When soup was done, I stirred in the chopped fresh cilantro. VERY good soup, thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Vegetable Beef Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 113
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a super-simple soup with veggies and ground beef.
Chef John makes pho, the spicy Vietnamese noodle soup.
A hearty beef and barley soup loaded with plenty of vegetables.