Spicy Beef Vegetable Soup Recipes

SPICY BEEF VEGETABLE STEW

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are 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 HAMBURGER VEGETABLE SOUP

Steps:

• Put ground beef in skillet, season with kosher salt & ground pepper, and cook over medium heat until almost brown.
• Add garlic the last minute or two of browning.
• Remove from heat; drain fat and sprinkle dry onion soup on top.
• Pre-cook potatoes and carrots to almost done. I use Ziploc Zip 'N Steam bags and cook for 4 minutes on high.
• Add butter to potatoes and carrots; let sit until butter melts.
• Stir potatoes and carrots until coated with butter.
• Add potatoes, carrots, and green beans to the skillet with the meat.
• Sprinkle vegetables with salt and lots of pepper.
• Add all remaining ingredients - bring soup to a boil.
• Reduce heat, and simmer at least an hour.
• May transfer to a slow cooker; cook on high 4 hours or low 7 hours.

YUKGAEJANG (SPICY BEEF SOUP WITH VEGETABLES)

Steps:

• Add the gosari and 4 cups of water to a small pot. Boil over medium heat, covered, until tender. Mine only took about 30 minutes, but the time can vary significantly depending on gosari. Turn the heat off and let it cool in the cooking water. When ready to use, rinse in cold water and drain. Cut into 4-inch lengths, removing tough ends of the stems, if any. (See note 1.)
• In a large pot, bring the meat, onion, and optional radish, to a boil in 14 cups of water (see note 2 for other broth options). Reduce the heat to medium, and skim off the scum. Boil, covered, until the meat is tender enough for shredding, about 1 hour. Pull a string of meat off and check the tenderness. Let the meat cool a bit in the cooking liquid. Discard the vegetables, reserving the stock in the pot. Spoon off any visible fat. The broth should be about 7 to 8 cups.
• When the meat is cool enough to handle, shred into about 3 to 4-inch strips.
• Blanch the bean sprouts in boiling water for a minute. Wash with cold water and drain. Cut the scallions into 4-inch lengths. Thinly slice the soaked mushrooms.
• In a pan, heat the sesame oil until hot over low heat and stir in the chili pepper flakes. Turn the heat off as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. This only takes a few seconds. Do not burn the flakes.
• Add the meat, gosari, mushrooms, 1 tablespoon soup soy sauce, and garlic to the pan. Toss well to coat everything with the oiled chili pepper flakes.
• Add the meat and gosari mixture to the broth. Stir in 1 tablespoon of soup soy sauce, optional gochujang and doenjang, and boil over medium high heat, covered, for about 10 minutes.
• Throw in the bean sprouts and scallions, and boil over medium heat for another 10 minutes. Add salt (1 teaspoon or more) and pepper to taste. Within a few minutes before turning the heat, add the optional noodles. Slowly drizzle the optional eggs over the boiling soup and turn the heat off. Serve with rice.

SPICY BEEF VEGETABLE STEW

Steps:

• Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 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 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 VEGETABLE SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.