Spicy Winters Stewsoup Recipes

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SPICY BEEF VEGETABLE STEW



Spicy Beef Vegetable Stew image

This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. -Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
1 cup chopped onion
1 jar (24 ounces) meatless pasta sauce
3-1/2 cups water
1 package (16 ounces) frozen mixed vegetables
1 can (10 ounces) diced tomatoes and green chiles
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

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.

Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

LEFTOVER STEW SOUP



Leftover Stew Soup image

Provided by Ming Tsai

Yield depends on leftovers

Number Of Ingredients 3

Leftover veggies au vin, from above
1/4 cup creme fraiche
1/4 cup leftover eggplant puree, from above

Steps:

  • Place veggies in a food processor and puree. Reheat puree in a saucepan. Mix creme fraiche and eggplant puree together. Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree.
  • Wine Recommendation: Domaine du Caillon, Chateauneuf du Pape, Cotes du Rhone, 1996

SPICY WINTER'S STEW/SOUP



Spicy Winter's Stew/Soup image

I wanted a soup that all my family would eat. After reviewing many recipes online I came up with this flavorful soup.

Provided by FDADELKARIM

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 24

1 -2 lb stewing beef, bite size
3/4 cup flour
salt & pepper
2 tablespoons olive oil
1 (14 1/2 ounce) can petite tomatoes
1 (8 ounce) can tomato sauce
1 (10 1/2 ounce) can beef broth (I used Campbell's condensed, undiluted)
1/4 cup parsley, finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
1/4-1/2 teaspoon cayenne pepper (depends on how spicy you want it)
2 cups yolk-free egg noodles
2 -3 cups water
1/2 medium onion, cut into 1/2 inch pieces
1 small green pepper, bite size pieces (a must for the right flavor in this soup)
2 carrots, bite size pieces
1 parsnip, bite size pieces
1 turnip, bite size pieces

Steps:

  • Coat the beef in flour, salt, & pepper. Heat the oil in a large pot. Brown the beef in the oil.
  • Dump the petite tomatoes, tomato sauce, & beef broth into the pot with the beef. Add the parsley, Worcetershire sauce & all the spices into the sauce. Simmer on medium heat for 15 minutes.
  • Add the vegetables to the sauce & simmer the soup on low heat for 30-40 minutes.
  • Before the vegetables are completely done add the noodles into the pan & water (enough to cover the noodles). Cook for additional 10 minutes or until the noodles are fully cooked.
  • Serve with warm bread & butter. Yum!

Nutrition Facts : Calories 367.5, Fat 12.9, SaturatedFat 3.4, Cholesterol 72.6, Sodium 1345.1, Carbohydrate 34.2, Fiber 5.2, Sugar 9.4, Protein 30.8

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