Total Time
4hrs 5mins
Prep 5 mins
Cook 4 hrs

From Taste of Home.

Ingredients Nutrition

  • 1 (46 ounce) can V8 vegetable juice
  • 2 (16 ounce) packages frozen mixed vegetables
  • 1 lb ground beef, cooked & drained
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 2 teaspoons instant minced onion
  • salt
  • pepper


  1. In a 5-quart slow cooker combine the first five ingredients; mix well.
  2. Cover and cook on high for 4 hours.
  3. Season with salt and pepper.
  4. You could probably cook this on low for 6-8 hours as well.


Most Helpful

This was a very easy soup to make. I followed the recipe exactly as written other then I thawed my mixed veggies. I cooked this on high for four hours but the veggies were still crunchy so I cooked it for another two hours. We all enjoyed this but I think it could have used more seasoning. I will make again but maybe add some garlic and maybe a beef boullion cube.

bmcnichol February 21, 2009

This is a very simple recipe that tastes great. I make it often because my family really likes it. I usually substitute tomato juice for the V8 juice because that's what I have on hand and it's always tasty.

The Daycare Lady August 06, 2008

This is reminiscent of my mom's "Kitchen Sink Stew", however, she didn't add a cream soup to hers. I love the added texture of the cream soup. The flavor of this soup is really great. I didn't have minced onion, so I used 1 tsp. of onion powder. That did the trick. Thanks so much for this keeper!

bethyjstar January 08, 2008

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