It’s Fall y’all, and that means it’s Soup Season! Is there anything better than a warm bowl of hearty soup on a chilly day? I think not!
With only 7 ingredients, this simple Beef & Vegetable Soup is hearty enough to be a meal, and made super EASY with a combo of canned & fresh veggies, ground beef, and the secret ingredient – classic V8 juice! If you are looking for ways to stretch a pound of beef to feed the whole family a delicious, wholesome meal, then look no further!
Simply brown your ground beef and add fresh veggies. Sauté for about 5 minutes, then add the canned ingredients, a bottle of V8, and simmer for 1 hour. That’s it! You can easily double the recipe if you’re feeding a crowd or want to freeze some for later.
I have been making this one on repeat, and I bet you will too! Enjoy!
Beef & Vegetable Soup
Course: SoupsDifficulty: Easy8
servings10
minutes1
hour10
minutes1
hour20
minutesThis simple & satisfying Beef & Vegetable Soup recipe is hearty enough to be a meal, and made super simple with a combo of fresh & canned veggies plus ground beef! And a secret ingredient – classic V8 juice!
Ingredients
1 lb. ground beef
1 onion – small diced
2 carrots – chopped
2 medium potatoes or 12 small Yukon gold potatoes – cut in bite size pieces
1 (46 oz.) can tomato juice (or V8)
1 (14 oz.) can whole kernel corn – drained
1 (14.5 oz.) can green beans – drained
1/2 tsp garlic salt
1/4 tsp black pepper
1/4 tsp grated fresh ginger (optional)
Directions
- In a large soup pot or Dutch oven, brown ground beef over Medium heat, until no longer pink.
- Drain excess grease before adding onion, carrot & potatoes. Sauté until beginning to soften, about 5 minutes.
- Add in tomato juice, drained corn & green beans. Add ginger and season to taste with salt & pepper.
- Bring to a boil, then adjust heat to low and simmer for about an hour.
Notes
- We love to serve this soup with cornbread muffins – our favorite brand is Jiffy Cornbread!
