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Spicy Vegetable Beef Soup

SUBMITTED 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!"
RECIPE RATING:
The reviewer gave this recipe 20 stars. This recipe average a 4.7 star rating.
Read Reviews (13)
PREP TIME  10 Min
COOK TIME  1 Hr 30 Min
READY IN  1 Hr 40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2003 by JOHNJRSMOM
My husband is a soup fiend, so I made this. I have always HATED soup, but I tried this and was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2008 by MAKLEIN55
Excellent. I left out the cayenne pepper, mushrooms and pasta. I used fresh carrots and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2002 by JACK19
Omit the pasta, it soaks up too much of the liquid, and there's not much of that. I'd make it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2002 by PRANDY
I exchaged the pasta for potatoes and added a cup of V-8 juice to make more liquid. Needed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2006 by doreneskidsfavs
This was a great winter soup for my kids and husband. I used what was on hand; 2 1/2 pds pot... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2005 by COOKINMOMMY1
Perfectly acceptable beef vegetable soup. I wouldn't call it "spicy" by any stretch of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2003 by RLEL
What can I say, this soup is delicious! My husband is a somewhat picky eater, especially when... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2007 by DEWSLIM
love it MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2006 by maria
Didn't add the mushrooms and cooked my pasta separately in water. Added two medium potatoes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2004 by Debbie C
I made this last night after coming down with a cold, it was absolutely delicious! MORE