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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 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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