SPICY VEGETABLE BEEF SOUP
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!
Provided by KATHY S
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
- Stir in pasta and cook 10 minutes more, until pasta is tender.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 28.6 g, Cholesterol 34.6 mg, Fat 12.6 g, Fiber 4.1 g, Protein 17.4 g, SaturatedFat 4 g, Sodium 337.4 mg, Sugar 3.4 g
SPICY BEEF VEGETABLE SOUP
Spicy, wonderfully filling, had the neighbors ask me what smelled so good--ha ha. Do try it at least once!
Provided by Leona L.
Categories Meat
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Sauté meat in oil, till brown, add onions and garlic and then sauté till onion is cooked.
- In large pot add all other ingredients except the pasta.
- Bring to a boil, add your meat and onions.
- Reduce heat, cover and simmer for 1 hour.
- Add pasta and cook for 10 minutes or until pasta is cooked.
SPICY VEGETABLE BEEF CHILI SOUP
A hearty blend of vegetables mixed in a mild spice of Rotel tomatoes and chili. Delicious and just the right amount of kick. If you don't like spicy things, I recommend using mild Rotel instead of the original.
Provided by carlyandlee
Categories Beans
Time 25m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef with onion and drain.
- Add all remaining ingredients.
- Simmer and serve!
Nutrition Facts : Calories 164.1, Fat 6.5, SaturatedFat 2.5, Cholesterol 23.8, Sodium 547.1, Carbohydrate 19, Fiber 3.4, Sugar 5.1, Protein 9.3
SPICY BEEF CHILI
Provided by Food Network Kitchen
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.
SPICY VEGETABLE CHILI
This chili makes a great comforting meal on cool autumn nights. I love dipping oat bran bread into it. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer., Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally., Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream if desired.
Nutrition Facts : Calories 195 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 423mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 11g fiber), Protein 10g protein. Diabetic Exchanges
SPICY BEEF VEGETABLE STEW
A great soup to come home to on cold days. I like to serve it with corn bread or grilled cheese sandwiches.
Provided by frenchy2375
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 17.3 g, Cholesterol 24.4 mg, Fat 6.6 g, Fiber 4 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 467.9 mg, Sugar 7 g
VEGETABLE BEEF CHILI
Marlene Muckenhirn's chili is big on fresh tomato taste. Says the Delano, Minnesota cook, "This recipe works well in a slow cooker."
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, green peppers, onions and garlic. Cook over medium-low heat for 20-30 minutes or until vegetables are tender, stirring occasionally. , Add beans and seasonings; mix well. Simmer, uncovered, for 45-50 minutes or until thickened, stirring occasionally.
Nutrition Facts : Calories 194 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 7g fiber), Protein 15g protein.
SPICY CHILLI BEAN SOUP
There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
- Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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