Spicy Beef Vegetable Soup Food

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 VEGETABLE SOUP

Steps:

• Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
• In a large stock pot saute onion in vegetable oil.
• Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
• Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
• corn, green beans, bay leaves and stock.
• Add water if needed.
• Bring to a boil and then simmer for two to three hours.
• The last hour simmer with a lid on stock pot.

KOREAN SPICY BEEF SOUP (YUKAEJANG)

Steps:

• Gather the ingredients.
• In a large pot, bring brisket and about 4 quarts of water to a boil.
• Reduce heat to a simmer and cook until meat is tender, skimming off fat and foam.
• Remove the meat from the broth but keep the broth in the pot.
• When it's cool enough to handle, hand-shred the beef with the grain.
• In a mixing bowl, combine shredded beef with scallions, bean sprouts, and fernbrake (gosari).
• Season beef and vegetables with garlic, sesame oil, gochugaru, gochujang, soy sauce, and black pepper.
• Add seasoned ingredients to the broth and bring to a boil.
• Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
• Swirl the beaten eggs into the soup.
• Add noodles, if using, and turn off heat.

SPICY AND CREAMY VEGETABLE SOUP

Steps:

• Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
• Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

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.

KOREAN SPICY BEEF VEGETABLE SOUP (YUKGAEJANG)

Steps:

• Add fernbrake in a pot filled with water. Bring it to a gentle boil and simmer for 20 minutes. In another pot, cook the taro stem using the same method. Let it soak in the pot for 1 hour as well. Remove each pot from the heat and let vegetables to soak in the pot, covered, for 1 hour.
• Drain the dried vegetables and rinse them in cold water several times. Squeeze out the extra water from the vegetables. Cut fernbrake and taro stem in 2-inch slices.
• In a stock pot, combine onion, whole garlic (cut in half), chunks of radish and beef brisket. Add 14 cups of water to the pot and bring it to a gentle boil. Reduce the heat to low and let it simmer for 45 minutes.
• Discard the vegetables and reserve the beef. Strain the stock in a skimmer to collect any small particles. Reserve the stock.
• When the beef is cooled to touch, shred the beef into bite size pieces.
• For the Asian leeks, cut them in half lengthwise, then cut into 2-inch slices. As an optional step, remove the pale green core in the center of the white parts of the leeks because they tend to be tough. You can leave it the way it is, if you wish.
• Bring a large pot of water to boil and sprinkle some salt. Add mungbean sprouts, stir, and wait for 10 seconds.
• Add oyster mushroom and leek slices. Cook the vegetables for 10 more seconds. Drain and rinse the vegetables in cold running water. Squeeze out the extra water.
• Heat oil and sesame oil in a large pot over low heat. Add the Korean chili flakes and stir it for 30 seconds to release the fragrance and infuse the oils.
• Add the vegetables and beef into the pot. Stir well to coat them with the chili oil. Pour the reserved stock into the pot. The amount of stock could be between 8-10 cups, depending on how thin you want your stew to be.
• Add a teaspoon of Korean chili paste (gochujang) into the stew and mix well. Chili paste will help your stew to maintain its redness of broth without going dull. Cover the pot and let the stew simmer for 15-20 minutes over med-low heat.
• Season the stew with 3 different Korean sauces; soy sauce, Korean soup soy sauce, and Korean anchovy sauce. Taste the broth and add some salt, if needed. Lastly sprinkle with lots of black pepper according to your taste.

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 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 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 BEEF CHILI SOUP

Steps:

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

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 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.

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.