Spicy Beef Vegetable Soup
Warm up with a comforting bowl of Spicy Beef Vegetable Soup, a heartwarming recipe that combines tender beef stew meat, a medley of fresh and frozen vegetables, and bold, smoky spices to create a flavor-packed dish that's perfect for chilly days. This one-pot wonder features a vibrant blend of chipotle chili powder, smoked paprika, and cumin, delivering a spicy kick that’s balanced by the natural sweetness of carrots, corn, and green beans. Simmered to perfection in low-sodium beef broth and enriched with diced Russet potatoes, this soup is as hearty as it is satisfying. Ready in just over an hour, it’s an easy and nutritious meal the whole family will love. Garnish with freshly chopped parsley for a touch of brightness, and serve it with crusty bread for soaking up every last drop of this irresistible homemade soup! Keywords: spicy beef soup, vegetable beef soup, hearty soup recipe, one-pot meal, spicy comfort food.
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Recipe Information
Ingredients
- 1 lb beef stew meat
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 Russet potato, diced
- 1 can (28 oz) crushed tomatoes
- 6 cups low-sodium beef broth
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the beef stew meat to the pot and brown on all sides, about 5-7 minutes. Remove the beef and set it aside.
In the same pot, add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the carrots, celery, and potatoes to the pot, stirring well to combine with the onion and garlic.
Stir in the crushed tomatoes, beef broth, chipotle chili powder, smoked paprika, ground cumin, red pepper flakes (if using), salt, and black pepper.
Return the browned beef to the pot. Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 40 minutes, stirring occasionally.
After 40 minutes, add the frozen green beans and corn to the pot. Continue to simmer for an additional 15-20 minutes, or until the vegetables are tender and the flavors are well combined.
Taste the soup and adjust seasoning if necessary.
Serve hot, garnished with chopped fresh parsley. Enjoy!
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.7 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1387 mg | 30% | |
*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.
