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!

• 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

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.

Step 2

Stir in pasta and cook 10 minutes more, until pasta is tender.