Spicy Vegetable Beef Soup
A hearty, spicy vegetable beef soup packed with tomatoes, chiles, mixed vegetables, and flavorful ground beef, perfect for comforting meals and family gatherings.
Ingredients
Instructions
- Saute onions with oil and garlic.
- Brown ground beef and drain excess fat.
- Add Rotel, Ragu sauce, beef broth, and frozen mixed vegetables to the pot.
- Bring the mixture to a simmer and add sugar, then season with salt and pepper to taste.
- Let simmer for 30 minutes or longer if desired.
- Add a little water to thin the soup if needed.
Tips & Substitutions
For a spicier kick, consider using a can of Rotel with extra heat or adding diced jalapeños. You can substitute ground turkey or chicken for the beef to lighten the dish. If you have fresh vegetables on hand, feel free to use them instead of frozen. To enhance the flavors, let the soup sit overnight in the fridge before serving, similar to how flavors develop in Ruby Wolfe Soup.
Serving Suggestions
Serve this hearty soup with crusty bread or over cooked rice for a filling meal. A dollop of sour cream or a sprinkle of shredded cheese on top can add a nice creamy texture. This soup pairs beautifully with sides like a fresh garden salad or cornbread, making it a perfect choice for a cozy dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat, adding a splash of water if it thickens too much. You can also microwave in a bowl, covered loosely, until heated through, stirring occasionally for even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Vegetable Beef Soup contains roughly 605 calories, with 16g protein, 81g carbohydrates, and 26g fat. It is an excellent source of vitamin A (79% of the Daily Value), vitamin C (55% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 801mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can definitely use fresh vegetables! Just chop them into bite-sized pieces and add them to the soup with the broth. Keep in mind that fresh veggies may cook faster, so adjust the simmering time as needed.
How can I make this soup vegetarian?
To make this soup vegetarian, substitute the ground beef with plant-based meat alternatives or simply omit it altogether. Use vegetable broth instead of beef broth and add more beans or lentils for protein to maintain heartiness.
Can I freeze the soup for later?
Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave until hot.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).