This is one of the easiest crock pot recipes EVER! I really LOVE using my crock pot to fix meals. It is so simple and easy and there is nothing better than coming home to a meal that is ready to eat. My favorite crock pot at the moment you can pick up at Amazon, by clicking on the picture below. It is great for when you want to take your crock pot meal for a potluck since the lid locks on. This one works amazingly well and is extremely affordable.
This is a soup that my Mom has made for years. I remember growing up with this soup and I just brings back that warm, comfy, home feeling each and every time that I fix it. This recipe makes enough that you can split it and freeze it. I normally split mine prior to adding the macaroni noodles since they normally will turn in to mush is you freeze them in the soup.
I normally brown my ground beef with some minced garlic and some onion. I then remove the beef and let it drain on a paper towel that I drape over a deep bowl. This is one of the easiest ways to drain ground beef. I then add it to the crock pot.
I pour in a bag of frozen vegetables and 2 cans of diced tomatoes. Then add your spices. The spices are really to your liking. I start out with 1 teaspoon of each and then I test it about 1/2 way through the cooking if I’m home and adjust. It will really depend on the flavor you want and the spaghetti sauce that you use. Some sauces are more seasoned than others. It really is to your liking, so experiment!
I add in the vegetable juice last and stir. I then add in a little bit more. This also will be to your preference. Some people like their soup to have more liquid than others. Keep in mind, the macaroni will absorb the liquid if you have left overs that you store in the fridge for later.
Right before you serve the soup, cook macaroni noodles according to the directions on the box. Drain them well and then add them to the soup. If you are serving the entire crock pot, use a full box of macaroni noodles. If you are going to split the soup and freeze some, then I remove the amount of soup that I am going to serve and mix it with the macaroni in the macaroni pot after I have drained it well.
Vegetable Beef Soup
1 jar spaghetti sauce (I use the normal 20 oz jar)
1-2 bags of frozen mixed vegetables
2 cans diced tomatoes
1 lb ground beef
V-8 Juice to liquid desired
Minced onion, to taste
2 cloves garlic, minced
1 tsp Oregano, add more to taste
1 tsp Basil, add more to taste
salt/pepper to taste
1/2 box macaroni noodles, for 1/2 of soup. 1 full box for entire crock pot.
1. Brown the ground beef with the minced onion and minced garlic. Drain the beef well.
2. Combine beef, frozen vegetables, diced tomatoes, spaghetti sauce, V8 juice, and spices.
3. Cook in the crock pot on low for 5 hours. You can let it go longer if you need to.
4. 20 minutes prior to serving, cook the macaroni noodles according to the box directions.
5. Mix macaroni noodles with the soup. Serve! If you are going to freeze any of the soup, do not add the macaroni noodles to the portion you are freezing. When you want to serve later, thaw in the refrigerator. Heat on the stove and add cooked macaroni noodles towards the end of warming the soup.
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