Description
This hearty and flavorful Vegetable Beef Ramen Soup combines lean ground beef, a savory blend of vegetables, and tender ramen noodles in a rich vegetable juice broth. Perfect for a quick and comforting meal, it cooks in just 25 minutes and serves six.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 1 (46-oz) bottle V-8 Vegetable Juice
- 1 (1.35-oz) package onion soup mix
- 1 (3-oz) package beef ramen noodles, divided
- 1 (16-oz) package frozen mixed vegetables
Instructions
- Cook Ground Beef: In a Dutch oven over medium heat, cook the ground beef until it is no longer pink. Drain the excess fat thoroughly to keep the soup lean and flavorful.
- Add Broth and Seasonings: Stir in the V-8 Vegetable Juice, onion soup mix, the seasoning packet from the ramen noodles, and the frozen mixed vegetables. Mix well to combine all the flavors.
- Simmer Vegetables: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 10 minutes. This allows the vegetables to cook through and the flavors to meld.
- Cook Ramen Noodles: Bring the soup back to a boil and add the ramen noodles. Cook for 3 minutes or until the noodles are tender but still have a slight bite.
Notes
- For a lower sodium option, select low-sodium V-8 juice and onion soup mix.
- You can substitute the beef ramen noodles with any other favorite type of ramen or instant noodles.
- Feel free to add fresh herbs like chopped scallions or parsley for extra flavor and garnish.
- If preferred, use fresh vegetables in place of frozen, adjusting cooking time accordingly.
- This recipe can be prepared in a large pot or stockpot if a Dutch oven is not available.
