This recipe is so easy and so good. My grandma used to make it for us.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

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Nutrition Facts

240 calories; protein 14.2g 28% DV; carbohydrates 32.2g 10% DV; fat 7.4g 11% DV; cholesterol 34.5mg 12% DV; sodium 763.7mg 31% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2008
I will definely be making this. I found a gold mine recipe on a Barley box that is similar to this. It has water and beef stock or cubes instead of the tomato juice but calls for 1/2 cup of barley. I had never used barley but it sure makes the soup filling. Read More
(35)

Most helpful critical review

Rating: 3 stars
11/16/2010
As is this recipe would have been horridly bland. I started out with the original recipe but I tend to taste as I go and boy did this recipe need ALOT of help! This sin't a bad place to start but I highly recommend adding a lot more seasoning than this calls for. I added garlic ground red pepper onion powder a can of beef broth italian seasoning liquid smoke a teaspoon of soy sauce and worchestershire sauce. I also added a can of mushrooms (undrained) and 1/2 cup of barley (uncooked) to the pot. I let this simmer for close to three hours watching it closely so it didn't scorch. I had to keep tasting it as it cooked and adjusting the amount of salt and black pepper since the fresh veggies and barley do tend to absorb the flavor The end product had amazing flavor and was something that I would not be ashamed to server to guests with hot corn bread. YUM! Read More
(5)
56 Ratings
  • 5 star values: 33
  • 4 star values: 19
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/11/2008
I will definely be making this. I found a gold mine recipe on a Barley box that is similar to this. It has water and beef stock or cubes instead of the tomato juice but calls for 1/2 cup of barley. I had never used barley but it sure makes the soup filling. Read More
(35)
Rating: 5 stars
01/15/2008
Loved this simple soup! I also used V8 juice and added a small can of green peas plus a bay leaf. Adding a small can of creamed corn near the end of cooking time will give vegetable soup a silky texture. Just be careful not to leave it on the burner too long afterward without stirring or it can scortch. Read More
(27)
Rating: 4 stars
01/05/2008
this was really good. All I changed was adding some celery I had on hand and a bit of garlic. will make this again for sure! Read More
(24)
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Rating: 5 stars
04/21/2008
EAsy recipe, still recovering from a cold and had lots of veggies to use. I also used a 46 oz jar of low sodium v8. Added some italian seasonings, cayenne pepper (trying to kick this sore throat), and various veggies that included mushrooms, canned green beans, edamame, canned corn, carrots, onions, celery, zucchini and some red peppers. I also had to thin it out a bit with a can of veggie broth. YUM. It made a lot of soup, but thank goodness it's not too hot yet to still eat it. FYI--cayenne pepper was only a pinch, it adds a kick to it but helps cures sore throats! Read More
(15)
Rating: 4 stars
01/17/2008
Good basic flavors. I added more seasoning because it was a bit bland. I added garlic basil thyme and marjoram. Read More
(15)
Rating: 5 stars
01/09/2008
This is a great soup! I usually make soups eat them one day and then never touch the leftovers. Not this one! I loved it and ate it all. It is easy to make and tastes great. Read More
(14)
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Rating: 5 stars
02/03/2008
This is a great easy soup. We try to eat healthy so I substituted the ground beef with lean ground turkey. I followed the suggestions of others and used V8 instead of regular tomato juice. I also added some chopped fresh parsley garlic marjoram celery salt and basil. Delicious!! Read More
(9)
Rating: 5 stars
01/11/2008
This is very similar to a soup that I make. I use ground beef various veggies and V8 juice rather than regular tomato juice. I've never added ginger but sometimes add minced garlic. It's delicious and freezes well. Read More
(8)
Rating: 4 stars
01/27/2008
I really like this soup. I only had 30oz. tomato juice so I used chicken broth to make up the difference. I also only used one big potatoe and that was plenty. I will be making this soup again. Read More
(7)
Rating: 3 stars
11/16/2010
As is this recipe would have been horridly bland. I started out with the original recipe but I tend to taste as I go and boy did this recipe need ALOT of help! This sin't a bad place to start but I highly recommend adding a lot more seasoning than this calls for. I added garlic ground red pepper onion powder a can of beef broth italian seasoning liquid smoke a teaspoon of soy sauce and worchestershire sauce. I also added a can of mushrooms (undrained) and 1/2 cup of barley (uncooked) to the pot. I let this simmer for close to three hours watching it closely so it didn't scorch. I had to keep tasting it as it cooked and adjusting the amount of salt and black pepper since the fresh veggies and barley do tend to absorb the flavor The end product had amazing flavor and was something that I would not be ashamed to server to guests with hot corn bread. YUM! Read More
(5)