Spicy Ground Beef And Vegetable Soup Recipes

GROUND BEEF VEGETABLE SOUP

Ground Beef Vegetable Soup is sure to chase the chill after a day of raking leaves or running errands. A variety of veggies along with ground beef and macaroni make this a hearty main dish. Field editor Raymonde Bourgeois of Swastika, Ontario shared the recipe.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 15

Ground Beef Vegetable Soup image

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally. , Cook macaroni according to package directions; drain. Stir into soup; heat through.

Nutrition Facts : Calories 171 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 516mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 4g fiber), Protein 12g protein.

Ingredients

3/4 pound ground beef
2 cans (14-1/2 ounces each) beef broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
3 celery ribs, chopped
2 large carrots, sliced
2 medium onions, sliced
1 medium potato, peeled and cubed
1-1/2 cups fresh cauliflowerets
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon garlic powder
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup uncooked macaroni

GROUND BEEF VEGETABLE SOUP

This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.

Provided by Sue's recipes

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

Ground Beef Vegetable Soup image

Steps:

Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

Nutrition Facts : Calories 598.3 calories, Carbohydrate 70.6 g, Cholesterol 94.6 mg, Fat 20 g, Fiber 13.9 g, Protein 37.4 g, SaturatedFat 7.5 g, Sodium 1152.9 mg, Sugar 18.5 g

Ingredients

2 pounds ground beef
4 carrots, diced
4 celery ribs, chopped
1 onion, chopped
4 potatoes, peeled and cut into 1-inch pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes, crushed
1 (15 ounce) can peas, undrained
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
ground black pepper to taste
⅛ teaspoon ground thyme
1 bay leaf, or more to taste
¼ cup water, as needed

SPICY VEGETABLE-GROUND BEEF SOUP

The is a delicious, warming soup that is filling and comforting with crackers and/or a grilled cheese sandwich. The heat can be upped by adding a small can of chopped chili peppers or increasing the black pepper.

Provided by JuneBugzMom

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Spicy Vegetable-Ground Beef Soup image

Steps:

Cook first 4 ingredients in a Dutch oven over medium-high heat until meat is browned and vegetables are tender, stirring until meat crumbles; drain.
Stir spaghetti sauce and next 5 ingredients into beef mixture; bring to a boil.
Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
Add mixed vegetables and diced tomatoes with green chiles to beef mixture; return mixture to a boil.
Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.

Ingredients

1 lb ground chuck
4 stalks celery, sliced (optional)
2 garlic cloves, pressed
1 medium onion, chopped
26 ounces spaghetti sauce (1 jar, any kind)
1 (10 1/2 ounce) can condensed beef broth, undiluted
2 cups water
1 teaspoon sugar (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces frozen mixed vegetables
1 (10 1/2 ounce) can diced tomatoes with green chilies (Rotel)

SPICY VEGETABLE BEEF SOUP

Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!

Provided by KATHY S

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 16

Spicy Vegetable Beef Soup image

Steps:

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.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 28.6 g, Cholesterol 34.6 mg, Fat 12.6 g, Fiber 4.1 g, Protein 17.4 g, SaturatedFat 4 g, Sodium 337.4 mg, Sugar 3.4 g

Ingredients

1 pound rump roast
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14 ounce) can beef broth
1 (14 ounce) can stewed tomatoes
1 quart water
1 (16 ounce) package frozen mixed vegetables, thawed
4 mushrooms, sliced
2 stalks celery, chopped
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon ground cayenne pepper
6 ounces rotelle pasta