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Hearty V8 Vegetable & Beef Soup

A quick, one-pot soup that uses V8 juice as a flavorful base, loaded with ground beef, beans, and mixed vegetables for a satisfying and healthy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 lb Lean ground beef 90/10 or 93/7 works best
  • 1 medium Yellow onion diced
  • 2 cloves Garlic minced
  • 1 46 oz can V8 Original Vegetable Juice
  • 1 14.5 oz can Diced tomatoes with juices
  • 1 15 oz can Kidney beans rinsed and drained
  • 1 15 oz can Green beans drained
  • 1 15 oz can Corn drained
  • 1 cup Frozen mixed vegetables peas, carrots, corn, green beans
  • 2 cups Beef broth low-sodium recommended
  • 1 tsp Dried Italian seasoning
  • 1/2 tsp Black pepper
  • 1/4 tsp Red pepper flakes optional, for heat
  • Salt to taste

Equipment

  • Large Dutch oven or soup pot (5-6 quart)
  • Wooden spoon
  • Can opener
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 5-7 minutes. Tip from me: Don't rush this step. Proper browning creates a deeper, richer flavor base for your entire soup.
  2. Add the diced onion to the pot with the beef and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for just 30 seconds more until fragrant. Believe me, cooking the garlic too long can make it bitter.
  3. Pour in the V8 juice, diced tomatoes with their juices, and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot—that's pure flavor! Add the kidney beans, green beans, corn, and frozen mixed vegetables.
  4. Season the soup with the Italian seasoning, black pepper, and red pepper flakes (if using). Bring the mixture to a boil, then immediately reduce the heat to low and let it simmer, uncovered, for 15 minutes. This allows the flavors to meld beautifully.
  5. Taste the soup and season with salt as needed. The V8 and broth already contain sodium, so always taste first. Ladle into bowls and serve hot. Trust me, a sprinkle of fresh parsley or grated Parmesan cheese makes a perfect finishing touch.

Notes

Chef's Tips:
• For a thicker soup, simmer uncovered for an extra 5-10 minutes.
• Avoid adding pasta or rice directly to the soup pot if planning leftovers, as they will absorb all the broth. Cook them separately.
• This soup tastes even better the next day as the flavors continue to develop.
Food Safety:
• Ensure ground beef reaches an internal temperature of 160°F (71°C).
• Cool soup to room temperature within 2 hours before refrigerating.