V Eight Vegetable Beef Soup Recipes
V8 VEGETABLE SOUP
My mom always makes vegetable soup this way, and it's perfect when you feel like you're coming down with something. Packed full of vitamins without tasting like it! This is also extremely versatile and can be changed according to your tastes. Serve with crusty bread or crackers.
Provided by Lady Wheeler
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium stock pot, cook beef, onion and garlic over medium heat until onion is tender and beef is slightly pink in the center.
- Drain excess fat and return to pot.
- Combine the rest of the ingredients and bring to a boil.
- Reduce heat and simmer for 15-20 minutes or until vegetables reach desired tenderness. (In case your mixed vegetables contain carrots or other roots).
Nutrition Facts : Calories 321.8, Fat 15.2, SaturatedFat 6, Cholesterol 50.6, Sodium 970.9, Carbohydrate 28.4, Fiber 6.9, Sugar 13.7, Protein 19.3
V-EIGHT VEGETABLE BEEF SOUP
A quick, tasty vegetable beef soup...
Provided by Linda Lou
Categories Vegetable Soup
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Place ground beef in a Dutch oven or slow cooker. Cook over medium-high heat until evenly brown. Drain excess fat, and crumble. Add juice cocktail and mixed vegetables.
- In a Dutch oven, simmer for 30 minutes.
- In a slow cooker, cook 1 hour on High. Then reduce heat to Low and simmer 6 to 8 hours.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 29.6 g, Cholesterol 56.8 mg, Fat 16.4 g, Fiber 7.9 g, Protein 20.3 g, SaturatedFat 6.4 g, Sodium 694.9 mg, Sugar 6.5 g
V-EIGHT VEGETABLE BEEF SOUP
A quick, tasty vegetable beef soup...
Provided by Linda Lou
Categories Vegetable Soup
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Place ground beef in a Dutch oven or slow cooker. Cook over medium-high heat until evenly brown. Drain excess fat, and crumble. Add juice cocktail and mixed vegetables.
- In a Dutch oven, simmer for 30 minutes.
- In a slow cooker, cook 1 hour on High. Then reduce heat to Low and simmer 6 to 8 hours.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 29.6 g, Cholesterol 56.8 mg, Fat 16.4 g, Fiber 7.9 g, Protein 20.3 g, SaturatedFat 6.4 g, Sodium 694.9 mg, Sugar 6.5 g
THE BEST BEEFY VEGETABLE SOUP
I did a lot of experimenting to come up with a Vegetable beef soup that I really like. Most seem very bland to me or loaded with tomato sauce. This has a little kick to it, but I would never call it "hot" and spicy. Just a mild something extra that you don't usually taste in regular versions of this soup. I prefer to make this in the crockpot. It freezes beautifully. Don't add potatoes until you plan to eat it (microwave, chop, and add), especially if you plan to freeze this dish. I have found that potatoes get mushy in frozen soups.
Provided by Laura in Texas
Categories Stocks
Time 16h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add the first 2 ingredients to the crockpot.Also add 1 can of v-8 spicy and 1 can beef both. (Save the remaining cans for the next step.) Cook on low overnight for approximately 8-9 hours. The meat should be fork tender by morning.
- The next morning, add the rest of the ingredients to the crockpot including the remaining can of v-8 spicy and beef broth. Cook on low til dinnertime, appoximately 8-10 hours.
- I will set this up to cook before I go to work and when I get home at around 5, it's ready. Add microwaved and chopped potatoes to each bowl if you want a heartier soup.
- Remove bay leaves before serving.
Nutrition Facts : Calories 112.6, Fat 0.8, SaturatedFat 0.2, Sodium 961.1, Carbohydrate 21, Fiber 5.7, Sugar 8.1, Protein 6.3
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
V8 VEGETABLE-BEEF SOUP
Steps:
- Brown ground beef in a large pan. Pour off fat. Add V8 and other ingredients.
- Cook over low heat for 2 hours or until veggies are tender.
- Or after browning the meat, pull all ingredients into a crock-pot on high for 3-4 hours or low for 6-7 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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