Spicy Beef And Vegetable Soup Recipes

PRESSURE-COOKER SPICY BEEF VEGETABLE STEW

Pressure-Cooker Spicy Beef Vegetable Stew image

This zesty ground beef and vegetable soup is flavorful and comes together so quickly. It makes a complete meal when served with warm cornbread, sourdough or French bread, if you can squeak in a few more calories. -Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 8 servings (3 quarts).

Number Of Ingredients 9

Ingredients

1 pound lean ground beef (90% lean)
3-1/2 cups water
1 jar (24 ounces) meatless pasta sauce
1 package (16 ounces) frozen mixed vegetables
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup chopped onion
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

Steps:

Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

SPICY BEEF VEGETABLE STEW

Spicy Beef Vegetable Stew image

This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. -Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories Dinner

Time 8h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 9

Ingredients

1 pound lean ground beef (90% lean)
1 cup chopped onion
1 jar (24 ounces) meatless pasta sauce
3-1/2 cups water
1 package (16 ounces) frozen mixed vegetables
1 can (10 ounces) diced tomatoes and green chiles
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

SPICY BEEF VEGETABLE SOUP

Spicy Beef Vegetable Soup image

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

Ingredients

1 lb stewing beef
3 tablespoons olive oil
1 onion
3 garlic cloves
2 cups beef broth
1 (14 1/2 ounce) can tomatoes
4 cups water
2 cups frozen mixed vegetables
1 cup sliced mushrooms
2 stalks celery
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon parsley
1/2 teaspoon cayenne pepper
1 cup pasta (any shape)

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 GROUND BEEF AND VEGETABLE SOUP

Spicy Ground Beef and Vegetable Soup image

This is a spicy soup - not hot spicy - but cloves and cinnamon - spicy. My family loves this delicious soup with rolls and an apple salad. It is great for busy families; just throw it together in the morning and dinner is ready when you get home. Don't let the long list of ingredients scare you away....they are all things you have on the shelf, in the freezer or in the fridge. It is from "Your Family Will Love It" by Rodale Press - healthy food in a bowl.

Provided by Acerast

Categories Low Cholesterol

Time 9h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

12 ounces lean ground beef
2 cups onions, chopped
2 garlic cloves, minced
6 cups chicken broth
3 cups cabbage, shredded
1 large carrot, peeled and chopped
2 cups frozen corn
8 ounces tomato sauce
1/4 cup rice
1/4 cup ketchup
1 tablespoon brown sugar
1 tablespoon vinegar
2 teaspoons thyme
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1 bay leaf

Steps:

In a skillet; brown ground beef, onions and garlic.
Drain off any fat.
Combine meat mixture and remaining ingredients in slow cooker.
Stir to mix.
Cook over low heat 7-9 hours.

SPICY VEGETABLE BEEF SOUP

Spicy Vegetable Beef Soup image

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

Ingredients

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
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon ground cayenne pepper
6 ounces rotelle pasta

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 AND VEGETABLE SOUP

Spicy Beef and Vegetable Soup image

Make and share this Spicy Beef and Vegetable Soup recipe from Food.com.

Provided by -------

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
1 cup chopped onion
1 (30 ounce) jar spaghetti sauce (chunky garden style)
1 (10 ounce) can with beef broth
3 cups water
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) can Ro-Tel tomatoes
1 (16 ounce) package frozen mixed vegetables

Steps:

In large Dutch oven over medium heat, brown beef.
Add onion and garlic until tender.
Add rest of ingredients.
Cover and simmer until ready to eat.
Serve with crackers or cornbread.

Nutrition Facts : Calories 534.6, Fat 23.8, SaturatedFat 7.5, Cholesterol 77.8, Sodium 2635.5, Carbohydrate 49.8, Fiber 6.5, Sugar 22.7, Protein 32.3

SPICY VEGETABLE-GROUND BEEF SOUP

Spicy Vegetable-Ground Beef Soup image

The is a delicious, warming soup that is filling and comforting with crackers and/or a grilled cheese sandwich. The heat can be upped by adding a small can of chopped chili peppers or increasing the black pepper.

Provided by JuneBugzMom

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground chuck
4 stalks celery, sliced (optional)
2 garlic cloves, pressed
1 medium onion, chopped
26 ounces spaghetti sauce (1 jar, any kind)
1 (10 1/2 ounce) can condensed beef broth, undiluted
2 cups water
1 teaspoon sugar (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces frozen mixed vegetables
1 (10 1/2 ounce) can diced tomatoes with green chilies (Rotel)

Steps:

Cook first 4 ingredients in a Dutch oven over medium-high heat until meat is browned and vegetables are tender, stirring until meat crumbles; drain.
Stir spaghetti sauce and next 5 ingredients into beef mixture; bring to a boil.
Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
Add mixed vegetables and diced tomatoes with green chiles to beef mixture; return mixture to a boil.
Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.

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