Spicy Vegetable Beef Soup Recipe

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Ingredients:

Serving

1 lb rump roast
2 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14 oz) can beef broth
1 (14 oz) can stewed tomatoes
1 quart water
1 (16 oz) package frozen mixed vegetables, thawed
4 mushrooms, sliced
2 stalks celery, chopped
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp ground cayenne pepper
6 oz rotelle pasta

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	128.27 Kcal (537 kJ)
Calories from fat	41.37 Kcal
		% Daily Value*
Total Fat	4.6g	7%
Cholesterol	48.18mg	16%
Sodium	86.41mg	4%
Potassium	301.91mg	6%
Total Carbs	7.14g	2%
Sugars	1.42g	6%
Dietary Fiber	1.18g	5%
Protein	14.54g	29%
Vitamin C	2.6mg	4%
Iron	3.4mg	19%
Calcium	31.1mg	3%

Amount Per 100 g
Calories	51.3 Kcal (215 kJ)
Calories from fat	16.55 Kcal
		% Daily Value*
Total Fat	1.84g	7%
Cholesterol	19.27mg	16%
Sodium	34.56mg	4%
Potassium	120.75mg	6%
Total Carbs	2.85g	2%
Sugars	0.57g	6%
Dietary Fiber	0.47g	5%
Protein	5.81g	29%
Vitamin C	1mg	4%
Iron	1.3mg	19%
Calcium	12.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.