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Spicy Chuck-Wagon Soup Recipe

Spicy Chuck-Wagon Soup Recipe photo by Taste of Home

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Field editor Kelly Thornberry from La Porte, Indiana, shares a thick and hearty beef soup full of rich spicy flavor.

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Spicy Chuck-Wagon Soup Recipe

Prep: 10 min. Cook: 65 min.

Yield: 10 Servings

10 65 75

Ingredients

2 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon plus 1 tablespoon chili powder, divided
2 teaspoons salt
1 teaspoon garlic powder
1 boneless beef chuck roast (3 pounds), cut into 1-inch pieces
1/4 cup vegetable oil
2 medium onions, chopped
1 can (28 ounces) stewed tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 bay leaf
1/4 to 1/2 teaspoon cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
1 can (11 ounces) whole kernel corn, drained

Directions

In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat.
In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving. Yield: 10 servings (4 quarts).

Originally published as Spicy Chuck-Wagon Soup in Taste of Home February/March 2004, p17

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Spicy Chuck-Wagon Soup

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Reviewed on Apr. 04, 2013 by nickle59

Simple, healthy, and delicious! The spices can be adjusted to taste and everyone's happy. I used my dutch oven and made a wonderful soup/stew with nice leftovers for lunch the next day. This is a recipe that could easily be adapted for the crockpot or the pressure cooker as well! I will be making this one again.

Thank you!

Reviewed on Apr. 04, 2013 by nickle59

Reviewed on Nov. 13, 2012 by patteliv

this is the best,, very savory,,,

Reviewed on Oct. 10, 2012 by Toni Anderson

I first made this in 2004, when it was in my newest TOH magazine. Our family (35 of us back then) took turns fixing the meals on a coast trip. I made this, along with another soup and served it with cornbread. It was so very good--everyone wanted the recipe! I've been making it several times, every winter, since then.

Reviewed on Jun. 20, 2010 by thekingsfive

We loved this soup. Very hearty, and flavorful. Perfect for cold winter days.

Reviewed on Aug. 31, 2009 by ctynkee

how can this yield four quarts when the amount of liquid only totals 38 1/2 ounces?