Old-Fashioned Hamburger Vegetable Soup with V8

This vintage recipe for hamburger vegetable soup made with V8 vegetable juice is one of the greatest hug-in-a-bowl recipes for me personally. Every bite of this soup is comforting and brimming with old-school, meat-and-potatoes goodness.

When I was growing up, my mom made a version of this ground beef vegetable soup from time to time, but she did not use tomato juice; she used canned tomato sauce. I adopted the V8 juice version of this hearty soup a bit later on in my life when I was out on my own. I loved the thought of the extra vitamins and minerals the fortified veggie juice added into the pot, and I still do.

This was one of the go-to, budget-friendly recipes I would make as a single gal. It’s delicious, and this recipe makes about 8 servings. I never minded eating this veggie loaded soup thoughout a whole week, especially during those times when the purse strings were feeling a little tight.

Since this recipe does make a big pot of soup, some weeks a portion of it was packed up and frozen to be enjoyed another time; it never went to waste (I’ve always hated wasting food!). This brothy soup freezes exceptionally well and will be good in the freezer for at least two months.

This easy hamburger soup is a substantial, one-pot meal; it’s got a little bit of everything: meat, veggies, carbs and comforting, uncomplicated flavors.

A big bowl of this soup is very filling on its own, but serve it with saltine crackers or buttered toast on the side to round out a great meal.

You could also put a dash or two of Tabasco or another Louisiana-style hot sauce into your bowl to spice this beefy vegetable soup up a bit, if you’re into that sort of thing. Just remember a little bit of hot sauce goes a long way, take it easy on that stuff!

I hope you love this cozy, nostalgic hamburger vegetable soup recipe as much as I do. Stay safe and warm this week, friends! 🍲✨❄️☃️

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Old-Fashioned Hamburger Vegetable Soup with V8

Recipe by Marcelle at A Little Fish in the Kitchen

0.0 from 0 votes

This old-fashioned, veggie-loaded hamburger soup is a substantial, one-pot meal; it’s got a little bit of everything: meat, veggies, carbs, and comforting, uncomplicated flavors. The fortified V8 juice gives this soup an extra little pop of nutrition, which is something to appreciate. This hearty soup is very filling on its own, but serve it with saltine crackers or buttered toast on the side to round out a great meal.

Course: Brunch, Lunch, DinnerCuisine: AmericanDifficulty: Easy

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Servings: 8

1/2x 1x 2x

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 tablespoon olive oil

• 1 pound lean ground beef

• 1/3 a large onion, coarsely chopped

• 2 cups peeled, diced potatoes (2 medium potatoes)

• 1 cup frozen peas and carrots mix

• 1 can (s) (14.5 oz) green beans, drained

• 1 can (s) (14.5 oz) corn kernels, drained

• 2 teaspoons dried parsley

• 1 teaspoon onion powder

• 1/2 teaspoon salt or to taste

• 1/2 teaspoon ground black pepper or to taste

• 4 cups V8 Original Vegetable Juice

• 2 cup (s) beef broth

• 1 cube (s) beef bouillon, or 1-2 teaspoons of bouillon powder, to taste (optional ingredient)

Directions

• In a large Dutch oven warm olive oil and then add the lean ground beef. Cook beef until browned; drain meat drippings only if they are excessive. Add the chopped onion, potatoes, carrot and pea mix, and spices (except bouillon). Stir ingredients and allow them to sauté for five minutes, stirring often.
• Add in the V8 juice and beef broth, and stir all ingredients well. Allow soup to simmer over medium heat for 15 minutes or until the potatoes are fork tender. Add in the green beans and corn and stir well.
• Allow the pot to simmer over medium-low heat for another 10 minutes. Taste the soup and season with a measure of beef bouillon, if desired. Allow the pot to simmer for another 5 minutes, then remove the pot from the heat.
• Serve this hearty, old-fashioned beef vegetable soup hot, with crusty bread, corn bread, or saltine crackers on the side.
• Enjoy!

Notes

• Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.

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