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Hearty Vegetable Soup Recipe

Hearty Vegetable Soup Recipe photo by Taste of Home

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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.

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Hearty Vegetable Soup Recipe

Prep: 25 min. Cook: 1 hour

Yield: 14-16 Servings

25 60 85

Ingredients

8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 tablespoon 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).

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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Hearty Vegetable Soup

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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 Machine

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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.

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.

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.