I was in the mood for soup today and found out after I had already gotten excited about soup for dinner that I was missing a few ingredients for the Taco Soup I had my heart set on. I did however have the ingredients to throw together a batch of my mom's vegetable soup. This was a staple recipe in my house growing up as we are big soup fans and huge fans of the slow cooker. It was even a hit with the hubby when my mom made it for us while staying and helping out after the birth of our daughter last year. This recipe can be made stove-top or in the slow cooker and is super versatile in that you can add or delete pretty much any ingredients that you chose and even make it meat-free if you wish. The key to this soup is definitely the combination of the V8 and the sugar (when I say "to taste" here I fully plan on using almost a tablespoon of sugar...no messing around here! My mom used to use a sugar substitute, probably Sweet N Low since that was still cool back in the 80s...I go for the real stuff.)
Mom's Vegetable Beef Soup
1/2 lb. ground beef*
2 c diced potatoes
64 oz V8 (I use Original, Low Sodium)
16 oz frozen veggies
Salt, pepper, and sugar to taste
- Brown ground beef in soup pot, season with salt and pepper.
- Add in remaining ingredients (add veggies you like, cabbage is a good addition to this soup if you're into cabbage in your soup) and bring to a boil.
- Reduce heat to simmer and serve when you're ready (and potatoes are done, obviously.)
Seriously, it's that easy.
*I am not a huge fan of meat in soups (yeah, I know that's weird coming from me who loves meat) and have been known to fully enjoy a bowl of chicken noodle soup while leaving a bowl full of chicken bits when the meal is over. I don't use much meat in this soup, but like the way just a little bit flavors the soup...my mom would probably make this with at least a pound of ground beef and you can totally do that without doing anything strange to the balance of the soup as I have written it out above.