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Spicy Chuck Wagon Soup Recipe

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This recipe for Spicy Chuck Wagon Soup, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Johnson


2 T. flour
1 T. paprika
1 tsp. chili powder
2 tsp. salt
1 tsp. garlic powder
3 lbs. boneless chuck roast, cut in 1" pieces
1/4 cup oil
2 medium onions, chopped,
1-28oz. can stewed tomatoes, undrained
1-10-1/2oz. can beef broth
1 bay leaf
1/2 tsp. cayenne pepper
1 T. chili powder
5 medium red potatoes, cut in chunks
4 medium carrots, sliced
1-11oz. pkg. whole kernel corn

In a large plastic bag, combine the flour, paprika, chili powder, salt, and garlic powder. Add the meat, a few pieces at a time, and shake to coat. Brown the meat chunks in the oil (in batches). Stir in the onions, stewed tomatoes, broth, bay leaf, cayenne pepper, and chili powder. Bring to a boil, then reduce heat and simmer (covered) for 30 minutes, stirring occasionally. Add the potatoes and carrots. Cover and simmer another 30-40 minutes till meat and vegetables are tender. Add the corn and heat.

Number Of Servings:
Number Of Servings:
10 servings




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