Spicy Tomato Beef Soup Food

SPICY TOMATO BEEF SOUP

Steps:

• Add the ground beef, onion, garlic, jalapeño, and dry spices to a large pot over medium-high heat. Cook until no pink remains in the beef, about 8-10 minutes.
• Add the beef broth, tomato soup, and crushed tomatoes to the pot, stirring well. Bring to a boil.
• Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally.

SAVORY TOMATO BEEF SOUP

Steps:

• In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.

SPICY TOMATO AND CHEDDAR SOUP

Steps:

• Preheat the broiler. Line a sheet pan with foil.
• Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes.
• Add the oil to a large pot set over high heat. Saute the garlic, onions and oregano. Reduce the heat to medium.
• Add the broiled tomatoes to the pot and mix into the sauteed onion mixture. Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth, hot sauce and canned tomatoes to the pot. Season with salt and pepper. Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until smooth. Simmer the soup on low for 5 minutes.
• Divide the soup among four bowls, then garnish with the reserved cheese and some Croutons.
• Preheat the oven to 375 degrees F.
• Place the cubes on a sheet pan in a single layer and sprinkle the oil over the bread. Season with salt and pepper. Bake until crisp and golden, about 10 minutes.

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 TOMATO BEEF SOUP

Steps:

• In a 3-4 qt dutch oven heat oil and add the beef and onion, cook until beef is done and the onion is softened. Add the garlic and Cajun seasoning, cook until fragrant, about 1 more minute.
• Add the beef broth, ketchup, chili sauce, diced tomato ,potatoes, bell pepper, carrot, celery seed and oregano. Cover and bring it to a simmer.
• Simmer the soup for 20 mins then add the red pepper flakes and simmer for up to 5 mins longer or until the vegetables are tender but not mushy.
• Rest the soup for 5-10 mins, Taste and add salt and pepper to your liking.

SPICY POTATO-BEEF SOUP

Steps:

• In a large kettle, brown the beef and drain off the fat.
• Add all the remaining ingredients and bring to a boil.
• Reduce heat, cover, and simmer for about 1 hour.

SPICY MEATBALL SOUP

Steps:

• In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set.
• In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.