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!
Update: So I updated the recipe and added a new picture. I tend to not use potatoes anymore, but I do add several other veggies that I have in the freezer and fridge to bulk up this soup and make it healthy. If low carb, use vegetables like zucchini, bell pepper, edamame, cabbage, spinach, etc. Use this soup to use up leftover vegetables! I also keep a ziplock back of leftover carrots and peppers from various recipes that didn’t use up what I had and before they go bad. I add to the bag as necessary in the freezer! I use a lot of those frozen leftover veggies in my soup. I also removed sugar from the recipe as I no longer feel that is necessary. The basil added, and a long and low cook time mellows out any bitterness of the tomatoes. No need to add sugar!
You will need:
1 64oz container of V8 Original Vegetable Juice
4 cups water
1 medium onion diced
1.5-2 lbs stew meat or chuck 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 (Frozen Spinach, Zucchini, Okra, Celery, Cabbage, Edamame, Peas, Kidney Beans, Red Bell Pepper, etc)
1 can of diced tomatoes
2 bay leaves
1Tbls Basil (dried or fresh)
1Tbls garlic powder
1Tbls onion powder
Salt and Pepper
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 saute 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.
Add in the container of V8 juice, water(more or less depending on your pot), tomatoes, basil, bay leaves, onion and garlic powders, salt, and pepper. I cannot stress enough that this is a taste as you go recipe. As the soup 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. Let cook for at least 30 minutes.
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 hand, 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 diced tomatoes. If you add in frozen spinach, which I highly suggest, do it near the end of cooking.
Let simmer for 4 hours. The longer it cooks the better, taste occasionally to make sure seasoning is to your liking.
Enjoy! You won’t believe how good it is the next day too 🙂
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