Spicy Chuck-Wagon Soup
TOTAL TIME: Prep: 10 min. Cook: 65 min.
YIELD: 10 servings (4 quarts).
Field editor Kelly Thornberry from La Porte, Indiana, shares a thick and hearty beef soup full of rich spicy flavor.
Ingredients
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2 tablespoons all-purpose flour
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1 tablespoon paprika
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1 teaspoon plus 1 tablespoon chili powder, divided
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2 teaspoons salt
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1 teaspoon garlic powder
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1 boneless beef chuck roast (3 pounds), cut into 1-inch pieces
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1/4 cup vegetable oil
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2 medium onions, chopped
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1 can (28 ounces) stewed tomatoes, undrained
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1 can (10-1/2 ounces) condensed beef broth, undiluted
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1 bay leaf
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1/4 to 1/2 teaspoon cayenne pepper
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5 medium red potatoes, cubed
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4 medium carrots, sliced
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1 can (11 ounces) whole kernel corn, drained
Directions
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1.
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.
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2.
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.
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3.
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.
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