V8 Vegetable-Beef Soup

Once a month my mom’s club does a mom’s night out. We bounce back between going out to eat and going to someone’s home for a potluck. Last month, club co-president, Brenda Kelley made and brought this to the potluck .

This soup comes from the founder and former member of the Tri-Towns MOMS Club, Cathy Vick who moved to Italy earlier this year.

It’s very quick and easy to make and extremely nutritious (talk about getting your daily allotment of veggies in).

V8 Vegetable-Beef Soup

1 pound lean ground beef
2 (46 oz. each) cans of V8
2 medium carrots, sliced (fresh, frozen or canned)
2 cups sliced cabbage
1 onion, dices (or 3 Tbsp. dried)
1-2 cups other veggies, like corn, green beans… (fresh, frozen or canned)
1 cup cooked kidney or pinto beans
1/2 tsp. black pepper
1/2 tsp. garlic powder OR 1 garlic clove, diced

Brown ground beef in a large pan. Pour off fat. Add V8 and other ingredients. Cook over low heat for 2 hours or until veggies are tender.

Or after browing the meat, pull all ingredients into a crockpot on high for 3-4 hours or low for 6-7 hours.

This recipe makes a lot, but leftovers can be divided up and frozen.