Crock Pot Spicy Vegetable Beef Soup is a hearty and satisfying soup full of browned ground beef, potatoes, and vegetables in a wonderful tomato broth.
How To Serve
This vegetable beef soup recipe makes a big batch and it reheats and freezes well. Pair it with a green salad with Creamy Italian Dressing and some fresh, crunchy bread and you have yourself a full meal that the whole family will enjoy.
How To Make Crock Pot Spicy Vegetable Beef Soup
First you’ll brown some ground beef with some diced onion. To save time, go ahead and add the other ingredients to the crock pot while the beef cooks. Then it hardly takes any extra time to brown the beef. 🙂
Once everything is in the crock pot, give it a good stir. Place the lid on and cook on LOW for 6 to 8 hours or on HIGH for 5 to 6 hours.
Tips For Making
- The spice comes from crushed red pepper flakes and Rotel tomatoes. Use “hot” Rotel tomatoes if you want more heat. Use mild if you want to keep the spice down.
- I use ground chuck, but you could use lean ground beef. You can skip the browning step if you wish and put the raw ground beef in the crock pot. You’ll want to cook it towards the longer end of the cooking time, maybe even slightly longer. I don’t recommend doing this with ground chuck. Your soup will be too greasy.
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Prep this Crock Pot Spicy Vegetable Beef Soup in the morning and let it slow cook in the crock pot all day. You can cook it on LOW for 8 hours so it is perfect for a day when you are away from the house all day. You’ll come home to a warm crock pot of soup that’s ready to be ladled into bowls.
Storage
Leftovers can be stored in an airtight container in the refrigerator for 4 days and reheated on the stove or in a microwave. Can be frozen for up to 3 months.
Try These Other Crock Pot Soup Recipes
- Crock Pot Creamy Potato Beer Cheese Soup
- Crock Pot Buffalo Chicken Chili
- Crock Pot Cheesy Ham and Corn Chowder
- Slow Cooker Spicy Cabbage Beef Soup
- Slow Cooker Creamy Chicken Wild Rice Soup
- Crock Pot Corn Chowder
- Slow Cooker Cajun Turkey Soup
- Slow Cooker Tuscan Sausage Soup
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Crock Pot Spicy Vegetable Beef Soup
Equipment
Ingredients
- 1 pound ground chuck
- 1 medium onion,, diced
- 1 (24-ounce) jar pasta sauce
- 1 can beef broth
- 1 cup water
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can Rotel tomatoes, undrained
- 2 tablespoons ketchup
- 2 russet potatoes, peeled and cut into chunks
- 1 package frozen mixed vegetables
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teapsoon black pepper
Instructions
- Cook the beef and onion in a large nonstick skllet, crumbling the beef as it cooks. When beef is no longer pink, drain off the grease and transfer the beef/onion mixture to a 6-quart crock pot.
- Add remaining ingredients and stir together.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 5 to 6 hours.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: Nutritional info is provided as an estimate only and can vary based on breands of products used, measuring techniques and cooking methods.
Disclosure: This post contains affiliate links.
This recipe has become a family favorite. I use pizza sauce instead of pasta sauce because it’s all I had the first time I made it. It turned out delicious, so I use it every time now.
I love the recipe, but it is only my husband and myself now. Freezer space is limited. What is the best way to cut this to a serving of 4-6?
I am looking forward to making this soup. I have quick question. The recipe calls for a can of beef broth. What size can is needed to make the soup? Thanks
Make this often. One of the family’s favorites. I used Arrabiata which is spicier than regular sauce.
The soup is delicious. I add frozen Okra, also.
I do not add the browned meat until 30 mins. before serving. This cuts down on the amount of grease.
Serve with cornbread muffins! Yum!
Used spicy marinara…really good recipe! (a double recipe will not fit in your crockpot) 🙂
Have made this some 3 times and every time plan on freezing some but have it ate up before can freeze it , it is absolutely delicious
I used to make a variation of this recipe when I was younger. I had forgotten about it. Made this version and loved it. My version had cabbage in it.
Sorry, I meant pot instead of pan in my earlier comment/question!
My crock pot is not big enough. How long do I cook it on the stovetop in a large pan?