Best 5 V8 Vegetable Soup Recipes

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"V8 vegetable soup" is a delicious and versatile dish that can be enjoyed all year round. Its vibrant red color and rich flavor make it a popular choice for both family meals and special occasions. Whether you're looking for a quick and easy weeknight dinner or a hearty soup to warm you up on a cold day, "v8 vegetable soup" is sure to hit the spot. With its combination of fresh vegetables, savory herbs, and the tangy goodness of V8 juice, this soup is packed with flavor and nutrients. Let's dive in and explore some of the best recipes for "v8 vegetable soup" to help you create a delicious and satisfying meal.

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V8 VEGETABLE SOUP



V8 Vegetable Soup image

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

1 lb stewing beef
1 medium onion, chopped
1 garlic clove, minced
1 (46 ounce) can vegetable juice
2 (14 ounce) cans mixed vegetables, halfway drained
1 (14 ounce) can diced tomatoes, undrained
1 tablespoon parsley, chopped
salt and pepper

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

GROUND BEEF AND VEGETABLE SOUP



Ground Beef and Vegetable Soup image

This easy recipe makes a large pot of soup that will feed a small crowd or leaves leftovers for those nights you just don't feel like cooking. The leftovers freeze well in meal-size containers or plastic bags. You can add potatoes or use any combination of vegetables to suit your taste.

Provided by Barry Heuser

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h40m

Yield 16

Number Of Ingredients 22

2 tablespoons olive oil
2 large yellow onions, diced
6 stalks celery, cut into 1/2-inch pieces
4 carrots, sliced 1/8-inch thick
3 cloves garlic, chopped
2 ½ pounds lean ground beef
46 ounces low-sodium vegetable juice (such as V8®)
46 ounces reduced-sodium beef broth
1 (28 ounce) can diced tomatoes
1 tablespoon Italian seasoning
2 cubes beef bouillon
1 teaspoon ground thyme
¼ teaspoon cayenne pepper
salt and pepper to taste
1 (15.25 ounce) can yellow corn, drained
1 (15.25 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can great Northern beans, drained and rinsed
1 (14.5 ounce) can cut green beans, drained
8 ounces frozen peas
8 ounces frozen lima beans
8 ounces frozen sliced okra

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
  • Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
  • Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 34.8 g, Cholesterol 46.5 mg, Fat 11.6 g, Fiber 9 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 585.2 mg, Sugar 8.3 g

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

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

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

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 SOUP



V8 Soup image

Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients.

Provided by Millereg

Categories     Grains

Time 1h

Yield 2/3 gallon, 10 serving(s)

Number Of Ingredients 11

1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can crushed tomatoes
32 fluid ounces V8 vegetable juice (or other canned/bottled vegetable juice)
16 fluid ounces vegetable broth or 16 fluid ounces stock
2 -3 large potatoes, peeled and diced
1 -2 large vidalia onion, diced (or other sweet onions)
1/4-1/2 cup milk
6 tablespoons Worcestershire sauce (or to taste)
1/2-1 tablespoon unsalted butter or 1/2-1 tablespoon margarine
salt
freshly ground black pepper

Steps:

  • Place potatoes and onions in soup pot and just cover with water.
  • Add butter and boil until potatoes are tender but not too soft.
  • Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
  • Bring to a boil, and then reduce heat to low and cook for 15 minutes.
  • Just before serving stir in milk and salt and pepper.

Nutrition Facts : Calories 113.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.4, Sodium 304.4, Carbohydrate 24.2, Fiber 3.6, Sugar 7.6, Protein 3.2

QUICK AND EASY VEGETABLE SOUP



Quick and Easy Vegetable Soup image

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 11

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Steps:

  • In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g

Tips:

  • Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, potatoes, onions, and green beans.
  • Don't overcook the vegetables. You want them to be tender, but still have a little bit of crunch.
  • Add some seasonings. Salt, pepper, and garlic powder are all good options. You can also add other herbs and spices, such as thyme, oregano, or rosemary.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of your soup. You can make your own vegetable broth, or you can buy it from the store.
  • Let the soup cool slightly before serving. This will help to prevent burns.

Conclusion:

V8 vegetable soup is a delicious, healthy, and easy-to-make soup that is perfect for any occasion. It is a great way to use up leftover vegetables, and it is also a good source of vitamins and minerals. With a few simple tips, you can make a V8 vegetable soup that is sure to please everyone at your table.

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