Vegetable Beef Soup (Spicy--optional)

Darlene Sweet

By
@Sweetmama3

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!


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Comments:

Prep:

35 Min

Cook:

5 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 bottle
v-8 vegetable juice (traditional or spicy)
1 lb
stew beef
3
medium potatoes (peeled and cubed)
1 can(s)
green beans, drained
1 can(s)
kernel corn, drained
1 c
frozen vegetable medly
1
fistful spaghetti noodles
1 - 2 c
water

Directions Step-By-Step

1
Brown stew beef in oven, skillet, or pressure cooker until tender.
2
Place 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.
3
Pour your choice of vegetable juice over meat and vegetables. Add enough water to fill crock pot almost full. (Probably about 1 - 2 cups.)
4
Add broken up dry spaghetti noodles.
5
Cook on medium to high heat in crock pot all day (4 - 5 hours.)
6
Wonderful 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