Vegetable Beef Soup

Happy New Year! Let’s kick off 2018 with this super quick and easy Vegetable Beef Soup.

Now if you spent much of any time around here on the blog, you may know I don’t specialize in healthy, low calorie, not gonna add an extra love handle type of food.

But if there is ever time I’m feeling a little under the weather and need an extra healthy boost, I turn to this Vegetable Beef Soup.

Full of veggies. And I mean FULL! Especially when the base of this soup is a container of V-8 juice.

Add in some lean ground beef, small pasta and it makes a delicious meal for a cold winter night.

And this is is one of those soups that almost gets better after a sit in the fridge, so don’t be afraid to love up on some leftovers.

Short on time? Put all of the ingredients in a slow cooker and set it on low. Let the slow cooker work its magic and a couple hours later you have a healthy and delicious meal for the family.

All it needs is a couple slices of my favorite white bread. And a cold winter night, just got a little better.

5 from 1 vote

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Vegetable Beef Soup

Course Main Course, Soup

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6

Author My Farmhouse Table

Ingredients

• 46 oz V-8 Original Juice
• 1 can (14.5 oz) Low-Sodium Beef Broth
• 1 lb Ground Beef, browned and drained
• 1 bag (12 oz) Frozen Mixed Vegetables (carrots, corn, green beans, peas)
• Season to Taste (I usually start with 1/2 tsp of the following: pepper, seasoned salt, garlic powder, onion powder)
• 1/2 cup Ditalini Pasta

Instructions

1. In a large stockpot, over medium heat, combine the V-8 juice and beef broth. Bring to a simmer and add in ground beef, frozen vegetables, and season to taste. 

2. Stir and cook for 5 minutes before adding the pasta. Cook pasta according to package directions, or until al dente.