V8 VEGETABLE SOUP RECIPES

Name: Beef Vegetable Soup
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 7 servings.
Cuisine: Europe, Italian
Ingredients: 1 pound lean ground beef (90% lean); 1 medium onion, chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 cups water; 3 medium potatoes, peeled and cut into 3/4-inch cubes; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained; 1 can (11-1/2 ounces) V8 juice; 1 cup chopped celery; 1 cup sliced carrots; 2 tablespoons sugar; 1 tablespoon dried parsley flakes; 2 teaspoons dried basil; 1 bay leaf

BEEF VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Beef Vegetable Soup Recipe: How to Make It image

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell, Dubuque, Iowa

Provided by Taste of Home

Categories Dinner Lunch

Total Time 09 hours 20 minutes

Prep Time 20 minutes

Cook Time 09 hours 00 minutes

Yield 7 servings.

Number Of Ingredients 14

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

Steps:

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 217 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 536mg sodium, CarbohydrateContent 27g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 lean meat

DEEP SOUTH DISH: HOMEMADE VEGETABLE SOUP

Deep South Dish: Homemade Vegetable Soup image

A meatless vegetable soup made with a variety of vegetables and a rich vegetable stock.

Provided by Deep South Dish

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Number Of Ingredients 17

Ingredients

1-1/2 tablespoons olive oil or butter
1 medium onion, diced
1/4 cup diced bell pepper
1 large carrot, diced
1 medium potato or sweet potato, peeled and diced
1/2 tablespoon minced garlic
8 cups homemade or commercial unsalted vegetable stock (Kitchen Basics brand recommended)
1 (14.5) ounce can diced tomatoes, drained
1 (14.5 ounce) can cut green beans, drained
1 small squash or zucchini, diced
1/2 cup frozen corn
1/2 cup frozen green peas
1-1/2 teaspoons kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
1/2 teaspoon dried basil
1/2 teaspoon dried parsley

Steps:

Heat olive oil in a soup pot over medium high heat; add onion, bell pepper, carrot and potato. Cook, stirring regularly for 5 minutes.
Add garlic and stock, bring to a boil, reduce heat to simmer and cook uncovered at a low simmer for 30 minutes.
Add tomatoes, green beans, squash, corn and peas, and seasonings; simmer 10 to 15 minutes longer, or until everything is heated through.

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