Mom’s V-8 Hamburger Soup – Revised

December 11, 2013 — 37 Comments

(Revised to SmartPoints – 9/22/16, Original Post – December 2013)

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My mom made this a lot in the winter when I was a kid. I still remember walking into the house on a cold day and the house smelling like a big pot of winter yumminess. Mom still makes this soup. She made it this week as a matter of fact, which reminded me that I hadn’t made it in a while. It’s naturally a great Low Point option to have on hand, and what could be better on a bitter cold night than a bowl of Mom’s winter yumminess??

You can really change this soup up a lot, so there really are no rules. The things that make it so great are the V-8 soup, your meat option and a couple of bay leafs.

I have calculated the points with a few different variations of ground meat and vegetables, and it is anywhere from 4 SmartPoints to 6 SmartPoints for one cup. Sometimes I make this with 93% lean ground beef, and sometimes I make it with 93% lean ground turkey. This time I made it with the turkey. Sometimes I use all fresh vegetables, and sometimes I use canned. Sometimes I use a little bit of both. It just depends on what is in the pantry. Sometimes I add a ton of veggies. You really can’t mess this up. Do you like your soup thick or thin? You’ll just want to measure your ingredients if you really want to know exactly how many points you are eating.

Following the ingredients below, this soup is 6 SmartPoints for a One Cup Serving. 

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Mom's V-8 Hamburger Soup
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Ingredients
  1. 1 pound of 93% lean ground beef (You can substitute turkey)
  2. 1 large onion, diced
  3. 1 46 oz Bottle of V-8 (I used the low sodium)
  4. 1 can of peas, drained
  5. 1 can of green beans, drained
  6. 1 can of carrots, drained
  7. 1 can of mixed veggies, drained
  8. 1 cup of frozen corn
  9. 24 oz of small white potatoes, halved or quartered
  10. 1-2 bay leaf
  11. oregano, basil
  12. salt, pepper
Instructions
  1. Brown meat with onion in a large soup pot. Drain fat.
  2. Add all other ingredients to the pot.
  3. Sprinkle enough oregano and basil over the top to light cover everything in the pot.
  4. Simmer for two hours.
  5. Remove bay leaf before serving.
  6. I prefer to salt and pepper mine by the bowl.
Notes
  1. This recipe makes 10 Cups.
  2. One cup = 6 SmartPoints.
  3. You can reduce the points by using Butternut Squash instead of potatoes. Delish!
  4. This is great in the crockpot! Brown meat and cook onion in skillet. Drain fat. Add meat and onion and all other ingredients to the crockpot and cook on low for 6-8 hours.
The Weight of My Weight http://theweightofmyweight.com/
I really think that this is the secret ingredient…….

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I sprinkle enough oregano and basil over the top to lightly cover everything in the pot. Maybe 1 tsp each??? Then salt and pepper to taste. 

I actually prefer to salt mine by the bowl.

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Give it a good stir and let simmer for at least two hours.

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Invite your mom to dinner!

Or not. Your choice.

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Do you have a favorite child hood recipe that you’d like to share?

Please-share-your-Moms-recipe

 

“love the life you live, live the life you love”

julesfarm@yahoo.com

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37 responses to Mom’s V-8 Hamburger Soup – Revised

  1. julesfarm@yahoo.com January 15, 2017 at 5:38 pm

    I do love how much you can change this recipe so easily and know that no matter what, it will taste great!

  2. Sure it is soup weather there for you as it is for me … and with all of todays options, you can change the veggies, change the spice…. I have even considered using my immersion blender to blend some or all – would have more nutrients than just tomato soup! Sky is the limit!

  3. julesfarm@yahoo.com January 5, 2017 at 8:07 pm

    I love having frozen veggies on hand to make this soup. How easy and yummy is that? I love the versatility of this too, potatoes or no potatoes, it always taste great and you can whatever you want to adjust the Smartpoints!

    I’ve never tried the Hot and Spicy, but maybe I should!! Thanks for the idea!

  4. This is good soup. Before I saw this I made this very soup using a 24oz. bag of frozen veg and no potatoes. I’m sure the points value of the one I made are less. Not sure of the calorie count. I used the low sodium Hot and Spicy V8.

  5. julesfarm@yahoo.com December 30, 2016 at 4:15 pm

    Oh, that all sounds really good together. I am in SOUP mood for sure! Thanks for the idea. Love it!

  6. When I used to make WW vegetable soup eons ago …. I would use V8, cabbage, string green beans, and italian seasoning …. not sure of points but was good & easy!

  7. julesfarm@yahoo.com October 21, 2016 at 5:50 pm

    Great idea Christy! I need to try that!

  8. I love making this soup but I use Roast instead of hamburger ☺️

  9. julesfarm@yahoo.com October 9, 2016 at 3:30 pm

    Hi Elaine,

    I am sorry. I no longer have any information for PointsPlus, but I think this was one of those recipes that the points stayed the same when WW went from PointsPlus to SmartPoints?

    I’m sorry I can’t be more help here.

  10. What is the point plus value. I want to make this soup but I count point plus.

  11. julesfarm@yahoo.com February 23, 2016 at 6:14 pm

    You are welcome. It’s a favorite for sure!

  12. My mom used to make something similar…it reminds me of her…so comforting. Thank u for sharing this.

  13. julesfarm@yahoo.com February 11, 2016 at 2:36 am

    I never thought of that! I need to give that a try. Thanks!

  14. V8 is also good in chili!

  15. julesfarm@yahoo.com February 2, 2016 at 11:11 pm

    I’m sorry, I do not have the calorie count on this soup, but I’m glad you liked it! Rotel in it sounds yummy! It’s good with a little pasta in it too!

  16. Do you have the calorie count for this?? Made it yesterday and it is yummy….added a can of Rotel for an extra kick. 🙂

  17. I never thought of using V8 for soup…sounds like a great idea. My Mom…and I always put a can or two of Campbell’s Vegetarian Vegetable Soup in our homemade Vegetable Beef Soup….along with all your ingredients and Cabbage. The cabbage gives it a great flavor….and I don’t typically like eating cabbage.

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