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Spicy Vegetable Soup


Yield: Serves 6-8

Accompanied by homemade bread, this full-bodied, sharp-flavored soup makes a complete meal.


  • 3 onions, peeled and sliced
  • 6 stalks celery and leaves, chopped
  • 5 fresh tomatoes, peeled and chopped
  • 1 pound stew beef, cut into 1-inch cubes
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 10 peppercorns
  • 2 teaspoons caraway seed
  • 2 bay leaves
  • 5 whole cloves
  • Cold water
  • 2 tomatoes, peeled and chopped
  • 1 parsnip or 1/4 turnip, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 potato, peeled and chopped
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Yogurt or sour cream


Combine first 10 ingredients in soup kettle. Add cold water to cover and simmer, covered, 2 hours. Strain soup through sieve. Return beef to broth but discard cooked vegetables and spices. Add remaining fresh vegetables along with lemon juice and cook 20 minutes or until tender. Season with salt and pepper. Garnish with yogurt or sour cream.
Updated Wednesday, September 5th, 2007
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