Spicy Vegetable Beef Soup

Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs spicy vegetable beef soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 291 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat.

Step 2

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.

Step 3

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.

Step 4

Stir pasta into soup; cook until tender, about 10 minutes.