Vegetable Beef Soup (Spicy--optional)

Darlene Sweet


A spicy twist on traditional vegetable soup! Delicious served with hot, crusty cornbread cooked in an iron skillet! Brings back memories of cold, snowy nights when I was a little girl. Nothing warms you like a bowl of soup!

Featured Pinch Tips Video

★★★★★ 1 vote
35 Min
5 Hr
Slow Cooker Crock Pot


1 bottle
v-8 vegetable juice (traditional or spicy)
1 lb
stew beef
medium potatoes (peeled and cubed)
1 can(s)
green beans, drained
1 can(s)
kernel corn, drained
1 c
frozen vegetable medly
fistful spaghetti noodles
1 - 2 c


1Brown stew beef in oven, skillet, or pressure cooker until tender.

2Place meat and vegetables in large crock pot. You can vary the vegetables depending on what you have in your freezer or pantry. As well, left overs from a roast with potatoes and carrots, work well.

3Pour your choice of vegetable juice over meat and vegetables. Add enough water to fill crock pot almost full. (Probably about 1 - 2 cups.)

4Add broken up dry spaghetti noodles.

5Cook on medium to high heat in crock pot all day (4 - 5 hours.)

6Wonderful with hot, crusty cornbread made in iron skillet.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, Healthy