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Hearty Vegetable Soup Recipe

Photo by: Taste of Home

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.

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14-16 Servings
Prep: 25 min. Cook: 1 hour

Ingredients

8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 tablespoon Crisco® Pure Olive Oil
1 garlic clove, minced
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice
2 cups chopped cabbage
2 cups frozen cut green beans
2 cups frozen peas
1 cup frozen corn
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon pepper

Directions

In a Dutch oven, saute the carrots, onions, celery and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil.
Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Discard bay leaf. Yield: 14-16 servings (4 quarts).

Nutrition 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.

Hearty Vegetable Soup published in Country August/September 2001, p51

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