Spicy Winter's Stew/Soup

Submitted by FDADELKARIM

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

 

• Ready In: 1hr 15mins
• Ingredients: 24
• Serves: 4-6

ingredients

• Meat Preparation

• 1 -2 lb stewing beef, bite size
• 3⁄4 cup flour
• salt & pepper
• 2 tablespoons olive oil

• Soup

• 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

• Vegetables (can be varied)

• 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

directions

1. Coat the beef in flour, salt, & pepper. Heat the oil in a large pot. Brown the beef in the oil.
2. 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.
3. Add the vegetables to the sauce & simmer the soup on low heat for 30-40 minutes.
4. 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.
5. Serve with warm bread & butter. Yum!

Reviews

[barefootmommawv]

This was absolutely delish!! I had to make some changes. I didnt have any beef laid out. And really I was looking for another recipe when I found this one. So I adjusted this recipe to use chicken that I had already cooked down in the freezer and used some leftover bbq chicken I had in the fridge. I used chicken stock and a tad bit of chicken base. I added some frozen veggies that I had left over in the freezer since the recipe indicated a variation. I know if I used beef I would of ended up with the same results. Thank you for a wonderful recipe. When we have the left overs tomorrow I will serve with a grilled cheese. The kiddo's even loved this recipe. Ty Ty Barefootmomma