Hearty Vegetable Soup Recipe

5 21 24
Hearty Vegetable Soup Recipe
Hearty Vegetable Soup Recipe photo by Taste of Home
Publisher Photo

Hearty Vegetable Soup Recipe

Read Reviews
5 21 24
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 1 hour 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 1 hour 20 min.

Ingredients

  • 1 tablespoon olive oil
  • 8 medium carrots, sliced
  • 2 large onions, chopped
  • 4 celery ribs, chopped
  • 1 large green pepper, seeded and chopped
  • 1 garlic clove, minced
  • 2 cups chopped cabbage
  • 2 cups frozen cut green beans (about 8 ounces)
  • 2 cups frozen peas (about 8 ounces)
  • 1 cup frozen corn (about 5 ounces)
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 bay leaf
  • 2 teaspoons chicken bouillon granules
  • 1-1/2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 4 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups V8 juice

Directions

In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil.
Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf. Yield: 16 servings (4 quarts).
Originally published as Hearty Vegetable Soup in Country August/September 2001, p51

Nutritional Facts

1 cup: 105 calories, 2g fat (0 saturated fat), 0 cholesterol, 488mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 4g protein.

  • 1 tablespoon olive oil
  • 8 medium carrots, sliced
  • 2 large onions, chopped
  • 4 celery ribs, chopped
  • 1 large green pepper, seeded and chopped
  • 1 garlic clove, minced
  • 2 cups chopped cabbage
  • 2 cups frozen cut green beans (about 8 ounces)
  • 2 cups frozen peas (about 8 ounces)
  • 1 cup frozen corn (about 5 ounces)
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 bay leaf
  • 2 teaspoons chicken bouillon granules
  • 1-1/2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 4 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups V8 juice
  1. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil.
  2. Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf. Yield: 16 servings (4 quarts).
Originally published as Hearty Vegetable Soup in Country August/September 2001, p51

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Reviews forHearty Vegetable Soup

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MY REVIEW
Cheryl User ID: 9111692 263558
Reviewed Mar. 17, 2017

"This is a delicious, low calorie soup. I substituted 6 cups of beef broth and added an extra cup of V8 juice to give it more broth. It upped the servings to 18, so it didn't really change the calories per cup. I also added a 1/2 extra of each spice measurement to balance out the extra liquid used (used garlic salt instead of regular salt) and doubled the garlic. I added garlic salt, Lawry's season salt, pepper, worcestshire and balsamic vinegar to taste."

MY REVIEW
gooch621 User ID: 7069389 258537
Reviewed Dec. 23, 2016

"Tweaked it a bit to accommodate on-hand ingredients and upped the seasonings to suit our palates. Used beef stock in place of chicken broth, dumped in leftover rice, and added a can of tomato soup to give it a little more "back." Excellent soup!"

MY REVIEW
Veronica User ID: 8975373 257311
Reviewed Nov. 26, 2016

"This soup was delicious, I added red potatoes instead of the cabbage, this recipe is a keeper."

MY REVIEW
scullerymaid User ID: 813707 243958
Reviewed Feb. 16, 2016

"Very good! I left out the cabbage and instead of 4 cups of water, I used 1 can of Campbell's chicken broth and added the remaining water to equal 4 cups. Also omitted the chicken bouillon granules."

MY REVIEW
escape198 User ID: 8649101 238746
Reviewed Dec. 5, 2015

"Made this today and it was great. I like barley in soup so I added 1/2 cup (not the instant) and used chicken broth instead of water. Omitted marjoram and cabbage and added two cut up potatoes."

MY REVIEW
ShannonMLeger User ID: 4216848 224472
Reviewed Apr. 8, 2015

"I used regular tomato juice, omitted the marjoram and thyme and put one cup dry pasta in place of the cabbage and the pasta cooked right in the soup. Delicious!"

MY REVIEW
rkmak4555 User ID: 8293382 222869
Reviewed Mar. 15, 2015

"My family loved this soup!!! I usually double it to feed 6 of us and its never enough."

MY REVIEW
fascinator User ID: 7633968 221636
Reviewed Feb. 28, 2015

"Delicious added some roast chicken."

MY REVIEW
ouchyoukiller User ID: 8203551 217251
Reviewed Jan. 8, 2015

"I am a noob when it comes to cooking. But I love to cook. This recipe was easy. I don't drink v8 juice so I didn't have any on hand, so I replaced it with a can of campbells tomato basil soup 1 lb. And I didn't add the thyme or majorym which I've never tasted. In the end it tasted really good!! Next time I'll add the majorym to taste it and see if it made a difference. I made garlic bread on the side too to pair up with the soup."

MY REVIEW
PaulaS77 User ID: 8111235 36428
Reviewed Nov. 20, 2014

"This is a wonderful soup! Great alone ... or as a soup/sandwich combo! I filled 5 quarts and then pureed the remainder and divided it between the 5 containers for some "thickness"."

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