This is my go-to for an easy crockpot meal that freezes well, I use spicy tomato juice for a lot of zip, it’s hearty and delicious and we have it at least twice a month in winter! And please, please feel free to use fresh veggies and potatoes, I use canned and frozen because I’m always so busy, but if you want to cut up vegetables and potatoes, be my guest! You can use corn, carrots, peas, lima beans, green beans, okra, really whatever you want, the key to this soup is the spicy tomato juice and bouillon cubes for flavor, and you definitely don’t need to add the meat, I just do for extra protein. It’s a great way to use a roast if it happens to be on sale!

Easy Zesty Vegetable Soup

Spicy tomato juice gives it zip!
Prep Time15 mins
Course: Soup
Servings: 5 people

Equipment

  • Crock Pot

Ingredients

  • 1 to 2 lbs. chuck roast, flank steak, any kind of roast chopped into bite-size pieces
  • 1 large bag frozen mixed soup vegetables feel free to use fresh
  • 2 cans diced potatoes
  • 4 cubes beef bouillon
  • 1 tsp. salt
  • 1 tsp. pepper
  • 32 oz. spicy vegetable juice if you don't like spicy use regular V-8

Instructions

  • Spray inside of crock pot with Pam
  • Chop uncooked meat into bite-size pieces
  • Add all ingredients to crock pot, adding vegetable juice last (you might not use a full 32 oz. depending on the size of your crock pot), let juice fill to brim of pot
  • Cook 4-6 hours on low heat in crock pot