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A friend gave me the idea to use V8 juice in soup recipes because it provides more flavor. This soup is great to make on a crisp autumn afternoon.
Nutritional Facts 1 serving (1 cup) equals 105 calories, 2 g fat (trace saturated fat), trace cholesterol, 488 mg sodium, 20 g carbohydrate, 5 g fiber, 4 g protein.
Originally published as Hearty Vegetable Soup in Country August/September 2001, p51
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Reviewed on Jun. 11, 2013 by spiker1
Great way to use fresh veggies
Reviewed on May. 25, 2013 by Snowdenc
I was looking around the Internet for a good vegetable soup recipe and came across this one. It caught my attention because of the V8 juice ingredient. I just finished making it, and substituted chicken broth for the water and chicken bouillon. It is very tasty, just like I anticipated. It looks beautiful too, with all the colorful veggies in it. I will make this recipe again!
Reviewed on Mar. 06, 2013 by allanceella
Thank you for sharing this with us. Wish I can read more from you in the future.Vegetable Processing Machinehttp://www.foodmachinesale.com/product/Vegetable_processing_machine/index.html
Thank you for sharing this with us. Wish I can read more from you in the future.
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Reviewed on Jan. 16, 2013 by uniqueness
Just simply YUM!I used all can veges. because that's what I had on hand. I also changed up the beans and used kidney and black because I hate the other ones that was suggested. My house smells so good. Well gotta go and enjoy the wonderful fulfilling soup, well right after my mini corn muffins finish baking.
Just simply YUM!
I used all can veges. because that's what I had on hand. I also changed up the beans and used kidney and black because I hate the other ones that was suggested. My house smells so good. Well gotta go and enjoy the wonderful fulfilling soup, well right after my mini corn muffins finish baking.
Reviewed on Jan. 14, 2013 by Toni51
I am writing this even before the soup is finished simmering because it was just that good. The only change I made was to substitute oregano for the marjoram (no majoram on hand). Oh, also, my husband forgot to get a green bell pepper. But I'm actually glad he forgot, because the flavor is perfect without it and I don't imagine it would taste better with it.So easy, so delicious. Thank you very much for posting this recipe.
I am writing this even before the soup is finished simmering because it was just that good. The only change I made was to substitute oregano for the marjoram (no majoram on hand). Oh, also, my husband forgot to get a green bell pepper. But I'm actually glad he forgot, because the flavor is perfect without it and I don't imagine it would taste better with it.
So easy, so delicious. Thank you very much for posting this recipe.
Reviewed on Dec. 28, 2011 by diburrup
This was INCREDIBLE! I was actually done in 2 hours, but I let had it on warm all day. It was even better reheated after vacuum sealing it. I am Vegan, so I used all Cascadia Farms Organic frozen Vegetables and 2 Rapunzel Vegan Vegetable Bouillon Cubes in the 4 cups of water, replacing the chicken bouillon. Thanks so much for this GREAT recipe!
Reviewed on Jan. 24, 2011 by Sallyjune
without a doubt the best veg. soup ever. I passed it out to friends and family and all raved and wanted the recipe.I would rate 10 stars if possible.
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