Spicy Tangy Beef Soup

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This soup is thick with chunks of beef and mushrooms and pasta too.

Preparation time:
Cooking time:

Serves: 4


3/4 pound beef round tip steaks
14 oz can vegetable broth
1 1/2 cups sliced mushrooms
1 cup julienned carrots
3 tbs soy sauce
2 tbs red wine vinegar
1/2 tsp crushed red pepper
1 oz uncooked angel hair pasta, broken up
2 tbs cornstarch dissolved in 1/4 cup water
1/4 cup sliced green onions


Stack steaks, cut into strips. In saucepan over heat combine broth, mushrooms, carrots, 2 tbs soy sauce, vinegar, and red pepper. Bring to a boil, reduce heat and simmer uncovered 5 min. Add pasta, simmer 5 min. more. Stir in cornstarch mixture, bring to a boil, cook 1 min. Stir beef into soup. Remove from heat. Cover and let stand 5 min. Stir in remaining soy sauce and green onions. SERVE IMMEDIATELY WITH CRACKERS.*

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