Easy Vegetable Beef Ramen Soup
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This Easy Vegetable Beef Ramen Soup is the perfect quick and satisfying meal. It’s great for busy weeknights or when you’re craving something warm and comforting. With just five simple ingredients, including a package of ramen noodles, this soup delivers big on flavor. However, it doesn’t require much time or effort. The combination of savory beef, tender vegetables, curly noodles, and flavorful broth creates a hearty and delicious dish. This recipe is sure to please everyone at the table.
One of the best things about this recipe is how fast it comes together—it’s ready to serve in just about 20 minutes! Whether you’re looking for a speedy lunch or an easy dinner option, this soup is a go-to solution for a comforting meal with minimal prep and cleanup. Plus, you can easily customize it by adding extra veggies or spices.
My family isn’t the biggest fan of frozen green beans, so I like to customize the vegetables in this soup to suit our preferences. Instead of the bag of mixed vegetables, I use a mix of frozen peas and carrots, along with frozen corn. Using half a bag of each gives the perfect balance of flavors and textures while keeping the soup hearty and satisfying.
One of the great things about this recipe is how adaptable it is—you can easily adjust the vegetables to match your family’s tastes or what you have on hand. Whether it’s frozen broccoli, diced zucchini, or even fresh veggies, this soup is a blank canvas for your favorite additions!
Ingredients for Easy Vegetable Beef Ramen Soup Recipe
- GROUND BEEF
- V-8 VEGETABLE JUICE
- DRY ONION SOUP MIX
- BEEF RAMEN NOODLES
- FROZEN MIXED VEGETABLES
Instructions for Easy Vegetable Beef Ramen Soup
Start by cooking the ground beef in a Dutch oven over medium heat on the stove top. Stir and break it up as it cooks until it’s no longer pink. Drain off any excess grease.
Next, stir in the V-8 juice, dry onion soup mix, the seasoning packet from the ramen noodles, and the frozen vegetables. Mix well to combine all the flavors. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let the soup simmer uncovered for about 10 minutes.
After simmering, return the soup to a boil and add the ramen noodles, breaking them into smaller pieces if desired. Let the noodles cook for 3 minutes, stirring occasionally to ensure even cooking. Serve the soup hot and enjoy this quick, hearty dish!
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can! Fresh vegetables like carrots, peas, or green beans work well in this recipe. Chop them into small pieces to ensure they cook quickly. You may need to increase the simmering time slightly to allow the fresh vegetables to soften.
What can I substitute for V-8 juice?
If you don’t have V-8 juice, you can use tomato juice or a combination of broth and tomato paste. For added flavor, mix one cup of broth with two tablespoons of tomato paste and adjust the seasonings to taste.
How can I add more flavor to the soup?
Enhance the flavor by adding garlic, ginger, soy sauce, or a splash of Worcestershire sauce. For some heat, try a dash of hot sauce or crushed red pepper flakes.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Cook the ground beef and vegetables as instructed but leave out the ramen noodles until you’re ready to serve. Store the soup in the refrigerator, then reheat it and add the ramen noodles just before serving to avoid fogginess.
How do I store leftovers?
Allow the soup to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if needed to adjust the consistency.
FOR MORE RECIPES LIKE THIS, TRY:
- Quick Vegetable Beef Soup
- Vegetable Beef and Noodle Soup
- Instant Pot Vegetable Beef and Rice Soup
- Speedy Vegetable Soup
Easy Vegetable Beef Ramen Soup
Real Mom Kitchen
Equipment
Ingredients
- 1 lb lean ground beef
- 46 oz bottle V-8 Vegetable Juice
- 1.35 oz pkg onion soup mix
- 3 oz pkg beef ramen noodles divided
- 16 oz pkg frozen mixed vegetables
Instructions
- In a Dutch oven or stock pot, cook ground beef over medium heat until no longer pink. Drain excess grease.
- Stir in V-8 juice, onion soup mix, seasoning packet from ramen noodles, and frozen vegetables.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 10 minutes.
- Return the soup to a boil and add ramen noodles. I like to break the noodles in half before adding them in. Cook for 3 minutes, stirring occasionally. Serves 6.
Nutrition
This recipe is adapted from Plain Chicken.
