Vegetable Beef Ramen Soup
The ultimate comfort food, Vegetable Beef Ramen Soup combines savory broth, tender noodles, and fresh vegetables for a deliciously easy weeknight dinner. Perfect for warming you up on a chilly evening, this soup is quick to make and sure to satisfy. Don't wait; make it tonight!
Equipment
- Dutch Oven
- 6-quart saucepot
Ingredients
- 1 lb Lean ground beef
- 1 bottle V-8 Vegetable Juice 46 oz
- 1 package Onion soup mix 1.35 oz
- 1 package Beef ramen noodles 3 oz, divided
- 1 package Frozen mixed vegetables 16 oz
Instructions
- In a Dutch oven, cook ground beef over medium heat until no longer pink. Drain.
- Stir in V-8 juice, onion soup mix, seasoning packet from ramen noodles and frozen vegetables.
- Bring to a boil. Reduce heat to low. Simmer uncovered for 10 minutes.
- Return to a boil and add ramen noodles. Cook for 3 minutes.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave.
- Freezing: You can freeze this soup for up to three months. Just be sure to cool it completely before transferring it to a freezer-safe container.
- Pairing: Serve with crusty bread or a light salad for a complete meal.
- Spice It Up: If you enjoy some heat, consider adding a splash of hot sauce or crushed red pepper flakes when serving.
- Vegetarian Option: Substitute the lean ground beef with a plant-based meat alternative for a vegetarian-friendly version.