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.
Could you do this with chicken? We aren’t eating red meat right now.
Yes, you can use ground chicken or turkey.
What size can of beef broth is needed to make the soup
14.5-ounce (regular-size can)
Sounds like my recipe except I use a pot roast or beef stew meat. Very good. Never tried the pasta sauce. What kind f pasta sauce do you use.
You list 268 kcal’s per serving. What is a serving size? One cup?
Can I substitute spicy V-8 instead of using pasta sauce?
How many ounce bag of frozen veggies?
What kind of pasta sauce are y’all using? I just can’t picture that in soup.
I wondering the same! What kind of pasta sauce?!
I use the Hunts garlic & herb in a can. Inexpensive and tastes good. I use it in other recipes like cabbage Roll casserole as well.
We used bertollis tomato basil pasta sauce and we doubled everything we browned the meat with the onions and we also put 4 tablespoons of lee and perins worcestershire instead of the 2 teaspoons it calls for. Cooked on high for 6 and a half hours, This is the best soup ive ever eaten, and thats saying alot considering the fine cooks i grew up around. Oh my god its soooo good!
I used the of Hunts Garlic & Herb pasta sauce. It just saves a step from using tomato sauce or tomato paste. And it already comes prepped with seasonings. The sauce gives it a richness and thickness that makes it much more scrumptious!
Made this last night and it turned out yummy. Used the ‘hot’ Rotel and extra red pepper and it was super spicy, just how I like it. I had a bag of frozen country potato hash browns so just used a cup of those instead of cutting up potatoes and they turned out fine. Made a lot of soup so I froze some of it. Will use the leftovers to dip grilled cheese sandwiches in for lunch!
super easy and delicious!!!
OOPS,,,,,soup,,,sorry
Almost like my recipe,,,love this soup,,,did make yours,,,and it’s great also…this is such a great soupe on a cold winter evening,,
Stoney
This looks an ideal wintertime dinner! I’ll prepare it one of these days for sure! Thank you 🙂
Would it be okay to put all together and freeze for later use? Thinking of using for a freezer meal to share with family with new baby! Thx!