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Spicy Vegetable Beef Soup

  • 31minutes

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Source: allrecipes.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 pound rump roast

  2. 2 tablespoons vegetable oil

  3. 1 onion, chopped

  4. 2 cloves garlic, minced

  5. 1 (14 ounce) can beef broth

  6. 1 (14 ounce) can stewed tomatoes

  7. 1 quart water

  8. 1 (16 ounce) package frozen mixed vegetables, thawed

  9. 4 mushrooms, sliced

  10. 2 stalks celery, chopped

  11. 1/2 teaspoon dried oregano

  12. 1/2 teaspoon dried thyme

  13. 1/2 teaspoon dried basil

  14. 1/2 teaspoon dried parsley

  15. 1/4 teaspoon ground cayenne pepper

  16. 6 ounces rotelle pasta

Instructions Jump to Ingredients ↑

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

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