Spicy Beef and Vegetable Soup
Dive into the hearty warmth of this Spicy Beef and Vegetable Soup, a bowlful of bold flavors and nourishing goodness! Tender chunks of seared beef stew meat meet an array of vibrant vegetables like carrots, celery, bell peppers, and potatoes, all simmered in a rich, smoky spiced broth featuring cumin, smoked paprika, and chili powder. A touch of soy sauce adds a savory depth, while crushed red pepper delivers just the right kick. Perfect for chilly evenings, this one-pot wonder is easy to prepare and brimming with comfort. Serve it with a sprinkle of fresh parsley and a slice of crusty bread for an elevated yet cozy meal. Whether you're searching for a wholesome weeknight dinner idea or a crowd-pleasing soup recipe, this hearty dish will warm you to your core.
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Recipe Information
Ingredients
- 1 lb beef stew meat
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, sliced carrot
- 2 sliced celery stalks
- 1 diced red bell pepper
- 3 medium, peeled and diced potatoes
- 2 tbsp tomato paste
- 1 14 oz can diced tomatoes
- 6 cups beef broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp crushed red pepper flakes
- 1 tbsp soy sauce
- 1 bay leaf
- 2 tbsp, chopped fresh parsley
- 0.5 tsp (or to taste) salt
- 0.25 tsp (or to taste) black pepper
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the beef stew meat with a pinch of salt and black pepper, then add it to the pot. Brown the meat on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the diced onion, minced garlic, carrot, and celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables begin to soften.
Stir in the tomato paste and cook for 1-2 minutes to allow it to caramelize.
Add the red bell pepper, potatoes, diced tomatoes (with their juices), and the browned beef back into the pot. Stir to combine.
Pour in the beef broth, then stir in the cumin, smoked paprika, chili powder, crushed red pepper flakes, soy sauce, and the bay leaf.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 60-70 minutes, stirring occasionally, until the beef is tender and the flavors meld together.
Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or your favorite side dish.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.7 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
