Best Spicy Vegetable Beef Soup Recipes

SPICY VEGETABLE BEEF SOUP

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.

SPICY BEEF VEGETABLE SOUP

Steps:

• Sauté meat in oil, till brown, add onions and garlic and then sauté till onion is cooked.
• In large pot add all other ingredients except the pasta.
• Bring to a boil, add your meat and onions.
• Reduce heat, cover and simmer for 1 hour.
• Add pasta and cook for 10 minutes or until pasta is cooked.

SPICY GROUND BEEF AND VEGETABLE SOUP

Steps:

• In a skillet; brown ground beef, onions and garlic.
• Drain off any fat.
• Combine meat mixture and remaining ingredients in slow cooker.
• Stir to mix.
• Cook over low heat 7-9 hours.

SPICY VEGETABLE-GROUND BEEF SOUP

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.

SPICY VEGETABLE BEEF CHILI SOUP

Steps:

• Brown ground beef with onion and drain.
• Add all remaining ingredients.
• Simmer and serve!

YOOK GAE JANG- KOREAN SPICY BEEF AND VEGETABLE SOUP

Steps:

• Place beef bones and brisket in a large pot with enough water (to completely cover the bones) and bring to a boil. Reduce heat, skim off the foam, and simmer for 3 hours. Keep replenishing the pot with more water as it evaporates.
• Remove from heat and let it cool. When it is cool enough, remove the bones and beef.
• Shred the meat into 2 inch strips. (When shredded, they should be the thickness of the meat should be the width of a yarn.).
• In a bowl, mix together garlic, hot pepper paste, chili powder, salt, black pepper, sesame oil, soy sauce, and sesame seeds into a paste.
• Combine shredded beef with the paste mixture and let it marinate overnight.
• Place the beef broth in the refrigerated for 1 day.
• Take the broth out and skim off the fat until the broth is clear.
• Bring the broth back to a boil. You will cook the broth for at least another half hour as you add the following:.
• Cut the drained fernbrake into 2 inch pieces and add to the beef broth.
• In a separate pot, boil 6 cups of water. Add in 1 bundle of Dahng Myun (transparent noodles). Drain and add to the soup.
• Add the refrigerated beef mixture (from step 5) into the broth.
• Add the bean sprouts into the broth.
• Add the green onions, or leek into the broth.
• Serve hot with rice.
• Note: You can freeze this. Freeze in portioned containers. When you are ready to enjoy it again, simply let it defrost in the fridge and reheat.