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


  • 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

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


  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.

Printable Recipe Card

About Vegetable Beef Soup (Spicy--optional)

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

Show 2 Comments & Reviews

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