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Hearty Vegetable Soup

Hearty Vegetable Soup
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.
14-16 ServingsPrep: 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 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
© Taste of Home 2013

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Hearty Vegetable Soup (continued)

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.
© Taste of Home 2013