In this post I am sharing the V8 Vegetable Soup Recipe. It is one of the easiest homemade vegetable soup recipes that you can make.
There are just 4 main ingredients in this delicious diner style soup with a rich tomato broth. Not only is it a tasty meal, it is also very budget friendly.
I’ve included elbow macaroni pasta in my soup because that is what you usually find in the diner lunch special soup that everyone seems to love. The pasta is optional however and you can choose to leave it out if you prefer.
Your wonderful homemade soup will be ready in about an hour. Just serve it with some crackers and a toasty grilled cheese sandwich.
Easy Homemade Vegetable Soup Recipe
I picked up an inexpensive pack of breakfast steak and cut it up for the soup for around $3.00. The total costs for this big pot of soup came in around $10.00, give or take.
That is not bad at all for a hot meal that will feed a family easily and maybe for a couple of days if you have leftovers. Depending on the size of your family, you’ll likely have leftovers.
You could also used ground beef if you prefer to make it more a hamburger vegetable soup recipe.
Budget Meal Soup Dinner
The V8 vegetable juice adds a lot of flavor to this soup. I also used a carton of rich beef broth to add even more flavor. Water can be used instead of the broth to keep costs down.
Choosing the frozen vegetable blend for soups made it super easy to get this meal going because there was no peeling or chopping required, besides the beef.
I kept this soup simple but you can add additional aromatics if you like, such as fresh or dried herbs.
The frozen vegetable mix is so convenient and it just vegetables. There aren’t any preservatives or anything else added.
How do I make the V8 Vegetable Soup Recipe? It’s so simple! You’ll brown the beef pieces and then simply add the rest of your ingredients. Simmer and let all of the goodness mingle for a bit and you’re ready to serve.
Get all of the deets in the printable recipe card below.
Yield: 1 Pot of Soup
A rich and delicious easy homemade vegetable soup recipe made with nutritious V8 juice.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour5 minutes
Ingredients
1/2 lb Beef, cut into small bite sized pieces (I used breakfast steaks)
1 tsp Vegetable Oil
2 c Beef Broth (or Water)
28 oz Frozen Vegetable for Soup
64 oz V8 Original Vegetable Juice
1/2 c Elbow Macaroni Pasta (optional)
Salt & Black Pepper, to taste
Instructions
Add the vegetable oil to a soup pot or dutch oven; heat over medium low.
Next, add the beef and brown until cooked through.
Next, add the beef broth, frozen vegetable blend, V8 juice, elbow macaroni and seasonings.
You can also see this recipe shared at Meal Plan Monday and Weekend Potluck.
Home » V8 Vegetable Soup Recipe
Author of Julia's Simply Southern
About Julia
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.
A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup. Stock: I much prefer chicken stock over vegetable stock in terms of flavor, though if you want to keep this soup vegetarian, feel free to use vegetable broth or stock instead.
The short answer is: more often than not. "When using canned vegetables, you typically will want to and should drain the vegetables from their brine before using them,” says Chef Matt Bolus of The 404 Kitchen in Nashville. "The canning liquid is made of salt and preservatives.
Seasonings like garlic powder, onion powder, dried basil, oregano, and chili powder can be used in different combinations to give your vegetables an extra kick of flavor without adding extra calories.
Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Good in small quantities (no more than 1/5 of the stock ingredients). Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste.
Root vegetables such as squash and potatoes add a good element of heartiness and fiber. Carrots and zucchini hold up well in broth and kale or Swiss chard add nice flavor, a splash of color and a serious dose of nutrition. Tomatoes and tomato paste give your recipe an Italian twist.
bread with a different kind of flour (rye, pumpernickel, egg) from your usual choice, or a different form of bread, like bagel or pita or cornbread or bread sticks or Chinese steamed bread (mantou).
These types of soups are generally low in calories and do not contain enough nutrients to replace a meal. On the other hand, if you are consuming a dense, vegetable-based soup, such as a cabbage soup, it may be enough to replace a meal.
May induce weight loss: Though evidence for soup-based diets is lacking, some research has found that eating soup as part of a regular diet may have some health benefits, including weight loss. In a 2011 study, soup intake was associated with lower body mass index (BMI) and smaller waist circumference.
It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.
Depending on your taste pallet, you can boost your soup in a variety of directions. Onion powder, garlic powder, garlic salt, Italian seasonings, Mexican seasonings (or any other cultures). Don't overcook your vegetables, either. They lose their flavor and turn to mush if cooked too long.
Most pureed soups are thickened by the vegetable being pureed. The starches in the pureed vegetable aids in the thickening of the soup. Cream soups tend to have a roux.
To make sure that you don't drain out the nutrients from the soup, she suggests that one should use the same water to prepare the soup in which the vegetables were boiled. This, she says, will ensure that you are not wasting anything while making the soup, especially the essential nutrients and minerals.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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