In a large pot over medium heat, add the ground beef and diced onion. Cook for about 5–7 minutes, stirring occasionally, until the beef is browned and the onion is translucent. Season with salt and pepper.

Add the peeled and diced potatoes along with the entire V8 juice. Stir well to combine.

Pour in the frozen vegetable blend. Stir gently to combine all ingredients.

Increase the heat to medium-high to bring to a boil. Once boiling, reduce heat to low and cover. Let simmer for about 35 minutes, stirring occasionally.

Taste the soup after simmering and adjust seasoning with salt and pepper as needed.

Ladle the soup into bowls and serve warm, ideally alongside crusty bread or cornbread.