Name: Spicy Vegetable Soup
Yield: 4 servings
Ingredients: 1 1/2 lb. lean stew beef; 1 medium to large yellow onion; 3 medium to large Idaho potatoes; 1 green bell pepper; 2 c. baby carrots (2 small packs); 1/3 bag frozen soup vegetables (peas, beans, corn, lima beans); 1/2 c. elbow macaroni; 1/2 tsp. black pepper; 1/4 tsp. garlic salt; 1/8 tsp. garlic powder; 1/8 tsp. chili powder; 1/8 tsp. oregano; 1/8 tsp. parsley flakes; 1/8 tsp. paprika; 2 qt. water; 1/4 c. olive oil; 2 cans tomatoes, diced, optional

Servings: 4 persons

1 1/2 lb. lean stew beef
1 medium to large yellow onion
3 medium to large Idaho potatoes
1 green bell pepper
2 c. baby carrots (2 small packs)
1/3 bag frozen soup vegetables (peas, beans, corn, lima beans)
1/2 c. elbow macaroni
1/2 tsp. black pepper
1/4 tsp. garlic salt
1/8 tsp. garlic powder
1/8 tsp. chili powder
1/8 tsp. oregano
1/8 tsp. parsley flakes
1/8 tsp. paprika
2 qt. water
1/4 c. olive oil
2 cans tomatoes, diced, optional

1
Cut beef, onions, potatoes, and bell pepper into small 1/2 to 1 inch cubes.
2
Spray a 4 quart soup pot with Pam (or other vegetable cooking spray) and add olive oil.
3
Brown beef on high, adding black pepper before beef is completely brown.
4
Add onions and 1/4 cup water, stirring continuously to keep from sticking. Add remaining water, potatoes, green peppers, and spices, and tomatoes, if desired.
5
Cook for 10 minutes at high. Stir in macaroni.
6
Reduce heat to low. Add more black pepper to taste. Cover with lid and simmer for 40 minutes. Serves 4-6.
7
Best served with cornbread or Mom's biscuits.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spicy Vegetable Soup

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