Spicy hamburger vegetable soup is bursting with flavor and kick but can easily be adjusted for those with milder leaning taste buds.
Spicy hamburger vegetable soup is anything but boring. The seasonings and condiments in the recipe add zest, flavor, and heat for those of us who can’t get enough kick. For those who prefer milder tastes, adjusting the recipe is advisable.
How to make this soup milder/less spicy:
- Use regular V-8 instead of spicy
- Use original Ro-Tel instead of hot
- Omit the hot sauce and red pepper flakes
- Reduce the amount of (or omit) Worcestershire, A-1 steak sauce, and soy sauce
Substitutions for ingredients:
- frozen vegetables (10-12 oz bag) can be used in place of the fresh ones
- ground turkey can be used instead of ground beef
- canned broth can be used or broth made with boiling water and bouillon cubes
- simply potatoes (diced with onions) can be used in place of fresh diced potatoes
Note: If using a bag of frozen vegetables, I sauté them for a bit with the browned meat so that they will soften a smidge before adding to the slow cooker or soup pot. I always cook potatoes (Simply Potatoes or fresh) in a microwave steamer pouch before adding to the pot; otherwise, they will be hard. I use these steamer pouches which can be found at most grocery stores.
This can be made on the stovetop or cooked on low 7-8 hours in a slow cooker (my preference). Leftovers are actually better the next day, as the flavors have a chance to blend. I make this early in the week and get several meals out of it.
This can be served with saltines but our favorite accompaniment to this is jalapeño pimento cheese cornbread. So good and comforting!
I’d love to hear from you if you try this. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!