Cook the beef in a large soup pot. I prefer my Lodge Dutch Oven, I’ve had it for 7 years and make all of my soups in it! Drain the beef and add in the garlic and onions and sautee until the onions are translucent. Then add in your chopped potatoes. I like my soup rustic, so I leave the peels on. This is totally optional.

Add in about 3/4 the container of V8 juice, salt and pepper. I also added some basil and 2 bay leaves. You will also add the sugar at this point to counter the bitterness of the tomato juice. I cannot stress enough that this is a taste as you go recipe. As the coup cooks, the flavors will meld together. I taste several times knowing in the beginning the broth may taste kind of bitter but will be amazing in the end. As the soup cooks, I add in more V8 or water to taste as the soup cooks down. Let cook for at least 30 minutes.

Add in all of the vegetables you like. I personally do not like okra, but you can add that if you like. I normally add frozen peas, but I didn’t realize I had none on had, but I did have frozen edamame, so that went in instead! In this batch, I did corn, green beans, carrots, edamame and a can of stewed tomatoes cut up.

Let simmer for 4 hours. The longer it cooks the better, taste occasionally. Broth too bitter? Add a dash of sugar. Too thick? Add water. Too watered down? Add more of the V8. In the end, I used the entire container of V8 and maybe 2 cups of water.

Enjoy! You won’t believe how good it is the next day too 🙂