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!

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


Add to Grocery List

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

How to Make Vegetable Beef Soup (Spicy--optional)


  • 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.

Printable Recipe Card

About Vegetable Beef Soup (Spicy--optional)

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

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