Do you drink V8? We like it in savory smoothies, the occasional bloody mary, and lately, soup! Thanks to a tip in a recent issue of Cook's Illustrated, we've started substituting a cup or two of this all-vegetable juice to the broth in our soups, stews, and braises this winter.
Unsatisfied with the weak tomato flavor they were getting from supermarket tomatoes this time of year, the cooks of Cook's Illustrated thought to add a dose of V8 to their recipe for Hearty Minestrone. When we made the recipe for ourselves, we thought the soup was absolutely fantastic and we were truly impressed by the bright tomato-y flavor and all around depth from the V8.
The advantage of V8 over fresh tomatoes, canned tomatoes, or even straight tomato juice is that it includes all sorts of other vegetables along with the tomatoes. Carrots, spinach, celery, and even beets give this juice a depth and roundness over others. In soups and braises, this is like a magical instant flavor boost!
If you don't drink V8 normally, you can buy packages of small 5.5-ounce cans. These keep in your pantry for months and are the perfect amount for adding to just about any dish.
Related: Crispy, Crunchy, Chewy: 6 Unusual Garnishes for Soup
(Image: Emma Christensen)
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My husband doesn't really like stew. I made it a couple of weeks ago using V8 and he loved it. The flavour was much more complex. It was drool worthy.
I have one fall soup using hot italian sausage and late season tomatoes and bell pepper that uses diluted V8 as a base. It has way more flavor than veg stock but I think if you used it in everything it would just be too dominant a flavor---so for that one special soup or stew I totally agree but I wouldn't put it in everything.
That is a great idea.
I've been using it as the last liquid to add to risotto. after 3 parts chicken broth, a half can or so of v8 adds a lovely set of flavors.
though I might recommend the low sodium variety for general cooking. (but the hot & spicy for when you're feeling lazy...)
I used to always add V8 to a big pot of chili whenever I made it. I like mine to be a bit soupy and I hate diluting it with water. I'll have to try it in some other recipes as well.
Just a not V8 has the infamous "natural flavorings" in the ingredient list. Likely that could be things like MSG.
It is from campbell's after all.
Just saying.
I switched from tomato juice to V-8 in my stew years ago and have never looked back.
I use beer in chili. I've been surprised at how much different the flavor is with different brands.
V8 contains a ton of salt
The famous diet cabbage soup can always be made with V8.
I'm planning to make the minestrone from Cooks tonight! I'm using tepary beans (from Rancho Gordo) instead of cannelli which hopefully works out.
we've used Garden Patch from Trader Joe's. (accidentally bought the "low salt" version once...hard to just drink, that salty flavor is part of the experience!) But for a chili/stew it's a pretty good base to use either in place of water or in addition to. We sometimes add it as we eat leftovers.
I made the minestrone soup from Cooks Illustrated; it was very good!
I just bought (for the first time) a 6 pack of the little cans of V-8 to drink. I found it a little tough to drink straight from the can, but I though it might be a good base for gazpacho. But now I don't have to wait until summer! Thanks for the inspiration.
I use it in vegetable soup. I happen to like it anyway, but my husband, who isn't crazy about it straight, loves this soup.