Description
Get ready for the many compliments you’ll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!
Ingredients
- 1 pound rump roast
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14 ounce) can beef broth
- 1 (14 ounce) can stewed tomatoes
- 1 quart water
- 1 (16 ounce) package frozen mixed vegetables, thawed
- 4 mushrooms, sliced
- 2 stalks celery, chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon ground cayenne pepper
- 6 ounces rotelle pasta
Instructions
- Heat oil in a large pot over medium heat.
- Trim fat from roast and cut into 1-inch cubes. Place meat into hot oil in the pot. Add onion and garlic; cook and stir until meat is browned and onion is tender
- 5 to 7 minutes.
- Pour in water
- broth
- and tomatoes. Stir in mixed vegetables
- celery
- and mushrooms. Season with oregano
- thyme
- basil
- parsley
- and cayenne; bring to a boil. Reduce heat
- cover
- and simmer for 1 hour 15 minutes.
- Stir pasta into soup; cook until tender
- about 10 minutes.
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Servings: 8