Spicy Vegetable Beef Soup

Name: Spicy Vegetable Beef Soup
Total time: 100
Yield: 8
Ingredients: 2 tablespoons vegetable oil; 1 pound rump roast; 1 onion, chopped; 2 cloves garlic, minced; 1 quart water; 1 (14 ounce) can beef broth; 1 (14 ounce) can stewed tomatoes; 1 (16 ounce) package frozen mixed vegetables, thawed; 2 stalks celery, chopped; 4 mushrooms, sliced; 0.5 teaspoon dried oregano; 0.5 teaspoon dried thyme; 0.5 teaspoon dried basil; 0.5 teaspoon dried parsley; 0.25 teaspoon ground cayenne pepper; 6 ounces rotelle pasta

Recipe by Kathy S from allrecipes.com

Lunch 2 Hr. 40 Mins.

Ingredients

8 servings

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2 tablespoons vegetable oil
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1 pound rump roast
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1 onion, chopped
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2 cloves garlic, minced
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1 quart water
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1 (14 ounce) can beef broth
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1 (14 ounce) can stewed tomatoes
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1 (16 ounce) package frozen mixed vegetables, thawed

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2 stalks celery, chopped
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4 mushrooms, sliced
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0.5 teaspoon dried oregano
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0.5 teaspoon dried thyme
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0.5 teaspoon dried basil
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0.5 teaspoon dried parsley
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0.25 teaspoon ground cayenne pepper
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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.