On a cold day there’s nothing quite as comforting as a steaming hot bowl of yummy soup to warm you up. But, sometimes you don’t have the time to make some of your favorite soups from scratch. And, let’s be honest, canned soup doesn’t always cut the mustard. That’s why this genious hack for delicious, homemade soup is such a game changer!
To make this soup you only need to dirty up one skillet, one chopping board, and the slow cooker pot. After you brown the meat on the stovetop, then all the ingredients go into the slow cooker.
The trick to making this satisfying soup is a big container of V8 juice. The whole container of V8 goes into the pot, along with a V8 container’s worth of water. This is such a handy way to measure!
The spices in this classic tomato juice mixture add a lot of flavor to the soup and decrease the spices and fussing that need to go in the pot. You could even use the V8 Spicy Hot flavor if you wanted a bit of a kick to your soup.
Then you cook the soup on high for 3 hours or on low for 6 hours so that the onion gets cooked and all the flavors can meld together. It’s really that simple to have a hearty, homemade soup with minimal effort.
The recipe calls for canned, mixed vegetables, but you could make this with a couple cans of beans, a bag of frozen corn, or with fresh veggies depending on what you have on hand and what you’re in the mood for. Really who doesn’t love recipes that are this adaptable? It’s nice when you can use up what you have in the kitchen so that nothing goes to waste. That’s the beauty of soups like these.
Try out this simple and filling recipe and see if it doesn’t make the recipe repeat roster. It certainly has made the grade at my house!
V8 Beef and Vegetable Soup
20 minutes active, 3-6 hours inactive
- 1 46-ounce container V8 juice
- 1 46-ounce V8 juice container of water
- 2 cans mixed vegetables, undrained (or equivalent of desired veggies)
- 2 pounds ground beef
- 1 onion, chopped
- 2 cubes beef bouillon
- Salt and pepper to taste
- Brown ground beef and onions in a saucepan over medium-high heat and set aside once cooked.
- In slow cooker combine beef mixture, V8, water, bouillon, and vegetables.
- Set slow cooker to low and cook for 6 hours or set to high for 3 hours.
- Add salt and pepper to taste and serve piping hot.
Recipe adapted from Lady Savings.