Spicy Vegetable Beef Soup Recipe

Spicy Vegetable Beef Soup Recipe

How To Make Spicy Vegetable Beef Soup

Full of rump roast and vegetables, this hearty beef soup packs a spicy kick. This loaded dish has cayenne pepper, beef broth, and more for a flavorful bowl.

Preparation: 10 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 40 minutes



  • 1lbrump roast
  • 2tbspvegetable oil
  • 1onion,chopped
  • 2clovesgarlic,minced
  • 14ozbeef broth,(1 can)
  • 14oztomatoes,(1 can) stewed
  • 4cupswater
  • 16ozmixed vegetables,(1 package) frozen, thawed
  • 4mushrooms,sliced
  • 2celery stalks,chopped
  • ½tsporegano,dried
  • ½tspthyme,dried
  • ½tspbasil,dried
  • ½tspparsley,dried
  • ¼tspcayenne pepper,ground
  • 6ozrotelle pasta


  1. Trim fat from roast and cut into 1-inch cubes.

  2. 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.

  3. Stir in mixed vegetables, mushrooms, and celery to the pot. Season with oregano, thyme, basil, parsley, and cayenne. Bring to a boil, then reduce heat, cover, and simmer for 75 minutes.

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

  5. Serve warm and enjoy.


  • Calories: 276.63kcal
  • Fat: 11.08g
  • Saturated Fat: 3.08g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 5.59g
  • Polyunsaturated Fat: 1.13g
  • Carbohydrates: 26.04g
  • Fiber: 3.56g
  • Sugar: 4.50g
  • Protein: 17.98g
  • Cholesterol: 42.52mg
  • Sodium: 267.40mg
  • Calcium: 52.00mg
  • Potassium: 685.83mg
  • Iron: 2.34mg
  • Vitamin A: 355.35µg
  • Vitamin C: 11.75mg
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