You’re wanting the easiest vegetable beef soup recipe there is to make? You found it. Easy meal, great flavor, for the whole family.

Vegetable Beef Soup Just Sounds Good

Sometimes a vegetable beef soup just sounds good, and this week was one of those times. And if you don’t have all the grocery shopping list ingredients, use whatever simple ingredients you have on hand.

The best part about this recipe is the leftovers. It tastes even better the next day after it sets in the fridge overnight.

Don’t Forget the V8 Juice

You can make this soup so many variety of ways and with a ton of ingredients. I like to keep V-8 juice on hand in the pantry because it makes a flavorful broth to soups. In my opinion, it makes the best beef vegetable soup recipes.

This particular recipes was made with V-8 juice, an ingredient my mom always used in her favorite vegetable soup. You know, one of those family comfort foods. Of course, you can substitute with a low sodium beef broth if you prefer.

Kitchen Sink Vegetable Soup

You could say this is a kitchen sink vegetable soup. Change up the vegetables all you want, and even add pasta (Mother did, and oh boy, was it delicious!).

I think the key to this vegetable beef soup is the flavor base I use. That includes onion, celery, and seasonings in addition to the V8 juice.

Vegetable Options for this Soup

Choose any of these vegetable options for this soup. The recipe shown below does not include all of these. However, you can pick the ones you like the best.

  1. corn
  2. hominy
  3. green beans
  4. green peas
  5. black beans
  6. kidney beans
  7. onions
  8. celery
  9. carrots
  10. frozen veggies
  11. mixeds veggies
  12. russet potatoes
  13. cooked pasta
  14. tomato soup

Make it a veggie-only soup, or add organic hamburger like I did. Use tender chunks of beef is you’d rather not use ground beef.

What to Serve with Vegetable Beef Soup

Soup is a meal in itself, but here are ideas of what to serve with vegetable beef soup:

  • Crackers. Simple, I know, but crush five or six of them in your soup, and that makes a satisfying meal.
  • Hamburger with sautéed onion pieces and tomato slice either on one or two slices of bread with mayo or mustard.
  • Cottage cheese. Add peaches to the cottage cheese and serve as an after-soup dessert.
  • Potato salad always tastes good as a side.
  • Deviled eggs goes with any meal, right?

Type of Seasonings to Make this a Hearty Soup

Since I used the original version of V8 juice, I only added a pinch of salt to the hamburger when browning it. Though I did not actually measure the salt, a teaspoon of salt probably is plenty.

The other seasonings I used were garlic powder, basil, pepper, rosemary and herb seasoning (by Adkins) and a secret ingredient. I guess not secret now because I’m sharing it with you. My vegetable beef secret is the fennel seed.

Meal Prep

The meal prep is quite easy to do. You simple chop the onion, green onion, and celery and add it to a large pot with a pound of ground beef. I use organic lean meat.

Next, you add the rest of the ingredients (after the hamburger is browned). Stir, and cook for 15-20 minutes. Check out the recipe for more details.

Vegetable & Beef Soup with V8 Juice

east vegetable beef soup

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1/2 Sweet Onion
  • 1 Green Onion Stalk
  • 3 Celery Stalk
  • 1 lb Organic Lean Hamburger
  • 1 teaspoon Salt Or a pinch of salt if not using low sodium ingredients
  • 1/4 teaspoon Basil
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Fennel Seed
  • 1/4 teaspoon Garlic Powder
  • 2 can V8 juice Or use one large can or bottle of V8 juice.
  • 1 can Golden or White Hominy large can
  • 1 can Black Beans
  • 2 cup Water

Instructions

  1. Chop the fresh vegetables.

  2. Add the onions, celery, and hamburger to a large pot, and brown the meat on medium high.

  3. Stir in the V8 juice, 2 cups water, hominy and beans.

  4. Cook for approximately 15 minutes on low.

Recipe Notes

Instead of actually measuring the seasonings, I prefer to shake the amount of each one liberally or sparingly according to my taste. So rather than guessing, you may want to use the 1/4 teaspoon of each seasoning as shown (except the 1 teaspoon salt). Personally, I don't like to use much salt in my soups especially with using a juice or canned vegetable.

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