It takes roughly 30 minutes to prepare this straightforward dish. It just entails opening cans. But it’s still wholesome and satisfying. a little spicy, but you can adjust this to your family’s preferences. Attempt including some vegetables or ground beef.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 46 ounces tomato-vegetable juice cocktail
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 2 (15 ounce) cans mixed vegetables, drained
- 1 (15 ounce) can kidney beans
- 2 potatoes, peeled and cubed
Instructions
- In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.
Reviews
Easy to make! Easy to make substitutions based on what vegetables you have on hand. You can make it vegetarian, or put meat in. I put a pound of ground beef sometimes. I play around with the seasonings, try different spices. Recently I’ve added chili powder. It always turns out well, & is very tasty! Plus my family really likes it!
Great basic recipe!! Made changes based on the fact that it was a “I’m not going to the grocery store Sunday”. Used what I had on hand to clean out the fridge. Took a very small piece of country ham, diced very small and put into large cast iron soup pot, sautéed for a few minutes and then added the cubed potatoes and half a chopped onion, for about 5 minutes. Added only 24 oz of V8 and a cup of water for a thicker soup. Thawed a bag of frozen mixed veggies, added to pot, along with a 14.5 can of fire roasted tomatoes, Mrs. Dash, Lemon Pepper, and just a pinch of salt. Cooked for 25 minutes, than added 2 cans of drained navy beans (only beans I had) during last 5 minutes, so beans would not get mushey. Served with super thin slices of baked garlic bread. My husband and I both LOVED it…it’s a keeper…hope I can remember what I did for next time. Thanks for the recipe!
This is such a great quick & easy soup! Even my picky kids ate it. I used a can of diced potatoes in lieu of fresh (quicker) and I added salt-free spicy seasoning (McCormick). Will definitely make again.
I used low sodium V-8, added a bay leaf and hot sauce to taste.
Easy and delicious. As a vegetarian, I am thrilled to see meat-free vegetable soups that are a family favorite. I added dill and replaced regular potatoes with small red/new potatoes. They took only a couple of minutes to chop so it made for an additional time saver. Finally, I topped with freshly grated parmesan. My meat-loving husband loved it and my toddler enjoyed her very own cooled version as well.
very bland, but healthy
This is the simplest homemade vegetable soup I have ever made!! I didn’t tell the kids it had V8 juice in it and they loved it!! It has become a family favorite and an easy way to get veggies into our diet! The kids now know it has V8 juice in it – but they love it so much they got over it!!
This hits the spot on a cold wet night! I add some ground turkey to it to make it a bit more hardy and it is wonderful! It also works great for my schedule. Which I don’t have that much time and I get home fairly late so I don’t want to keep my husband waiting too long.
I used this recipe for a church fund-raising event. Very quick and easy to make. It was a huge success! The only change I made was to add some water.
This was great with a few personal changes. I did not add the tomatoes with green chiles, and since I used Libby’s brand mixed veggies I didn’t have to add potatoes. Easy! And I liked it best when it had only been heated through just to temperature. The flavor of the V8 was retained better that way. Thank you for a great idea. This was very good.
I love this recipe because it is quick. sometimes I substitute a large can (29 oz)of the large cut vegetables for one of the 15 ounce cans and leave out the potatoes. I also add some spicy Mrs. Dash.
This was a good vegetable soup, for sure. Aside from peeling and cubing the potatoes, preparation was superquick! The next time I make it, I’m going to try the addition of hamburger.