Spicy Tomato Vegetable Soup
This easy Spicy Tomato Vegetable Soup has tons of mixed vegetables in a rich, flavorful, beefy, tomato-y broth with a lightly spicy kick. It's sure to warm you up on chilly days!
Servings: 6
Estimated Calories: 195
Ingredients
- 1 tablespoon olive oil
- 1 cup diced celery, about 4 stalks
- 2 cups diced onion, about 1 medium onion
- 2 cups cubed peeled potatoes (¼ inch), about 2 medium potatoes
- 2 cloves garlic, minced
- 4 cups beef broth, I use 4 cups water plus 4 teaspoons of Better Than Bouillon Beef Base
- 1 8-ounce can tomato sauce
- 2 cups V8 vegetable juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder, add more or less to suit your taste
- 2 dried bay leaves
- 4 cups frozen mixed vegetables (carrots, peas, green beans, corn, baby lima beans)
- salt and pepper, to taste
Instructions
- In a large pot (I use a 4-quart pot or larger), heat the olive oil over medium heat. Add the celery, onions, and potatoes, and season lightly with salt and pepper. Sauté, stirring occasionally, until the celery and onions begin to soften, about 5 minutes.
- Add the garlic and sauté for another minute, stirring.
- Add the beef broth, tomato sauce, V8 juice, Worcestershire sauce, chili powder, and bay leaves. Bring to a boil; reduce the heat and simmer until the potatoes are fork tender, 10 to 15 minutes.
- Add the frozen mixed vegetables. Simmer until the vegetables are tender, 6 to 8 minutes. Taste and adjust seasoning if needed.
- Remove the bay leaves and serve.
Recipe Notes
- You can make this soup vegan by replacing the beef broth with vegetable broth and omitting the Worcestershire sauce (or using a vegan Worcestershire sauce).
- You can add a can of diced tomatoes along with the broth and tomato sauce if you would like pieces of tomato in your soup.
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