Recipes

V8 Chunky Vegetable Beef Soup Recipe

One of my absolute favorite meals is homemade vegetable soup.  I like a good hearty rustic soup with huge chunks of vegetables and a tomato base.  The kicker to this recipe is that I use V8 juice as the base, a whole jug!  The flavor is amazing and rich and delicious.  Trust me!  I can’t stand drinking V8 by itself, but I could LIVE on this soup!      

Please note that I am not a precise measure cook.  In just about all of my recipes, everything is approximate and has many optional items.




You will need:

1 container of V8 Original Vegetable Juice
1 medium onion
Minced Garlic
1.5-2 lbs stew meat or roast cut into chunks
2-3 Russet Potatoes, chopped
1 bag of frozen Cut Green Beans
1 bag of frozen Kernel Corn
1 bag of frozen sliced carrots
Any additional vegetables you like (Okra, Celery, Cabbage, Edamame, Peas, etc)
1 can of stewed tomatoes
2 bay leaves
1/2 Tbls sugar
Salt and Pepper

V8 Vegetable Beef Soup Recipe

 

Cook the beef in a large soup pot.  I prefer my Lodge Dutch Oven, I’ve had it for 7 years and make all of my soups in it!  Drain the beef and add in the garlic and onions and sautee until the onions are translucent.  Then add in your chopped potatoes.  I like my soup rustic, so I leave the peels on.  This is totally optional.

V8 Vegetable Beef Soup Recipe

Add in about 3/4 the container of V8 juice, salt and pepper.  I also added some basil and 2 bay leaves.  You will also add the sugar at this point to counter the bitterness of the tomato juice.  I cannot stress enough that this is a taste as you go recipe.  As the coup cooks, the flavors will meld together.  I taste several times knowing in the beginning the broth may taste kind of bitter but will be amazing in the end.  As the soup cooks, I add in more V8 or water to taste as the soup cooks down.   Let cook for at least 30 minutes.

V8 Vegetable Beef Soup Recipe

 

Add in all of the vegetables you like.  I personally do not like okra, but you can add that if you like.  I normally add frozen peas, but I didn’t realize I had none on had, but I did have frozen edamame, so that went in instead!   In this batch, I did corn, green beans, carrots, edamame and a can of stewed tomatoes cut up. 

V8 Vegetable Beef Soup Recipe

Let simmer for 4 hours.  The longer it cooks the better, taste occasionally.  Broth too bitter? Add a dash of sugar.  Too thick?  Add water.  Too watered down? Add more of the V8.   In the end, I used the entire container of V8 and maybe 2 cups of water. 

Enjoy!  You won’t believe how good it is the next day too 🙂

V8 Vegetable Beef Soup Recipe

Michelle

Michelle

Michelle is the mom of a very active 6 year old boy. She recently left the workforce to be a SAHM and is learning to cut back to make it work. In addition to this busy life, she loves to do computer geekery with websites, graphics, and video games, as well as reading and cooking!
Email Michelle at michelle@theneighborhoodmoms.com
Michelle

About the author

Michelle

Michelle is the mom of a very active 6 year old boy. She recently left the workforce to be a SAHM and is learning to cut back to make it work. In addition to this busy life, she loves to do computer geekery with websites, graphics, and video games, as well as reading and cooking!
Email Michelle at michelle@theneighborhoodmoms.com

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