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Hearty Vegetable Soup Recipe
Hearty Vegetable Soup Recipe photo by Taste of Home

Hearty Vegetable Soup Recipe

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.
TOTAL TIME: Prep: 25 min. Cook: 1 hour
MAKES:14-16 servings
TOTAL TIME: Prep: 25 min. Cook: 1 hour
MAKES: 14-16 servings

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

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.

Directions

  1. 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.
  2. 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).
Originally published as Hearty Vegetable Soup in Country August/September 2001, p51

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.

Reviews for Hearty Vegetable Soup

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Mar. 9, 2014

Excellent and easy to make. Great way to get kids to eat their veggies.

MY REVIEW
Reviewed Feb. 23, 2014

Lots of flavor - will make again.

MY REVIEW
Reviewed Nov. 9, 2013

A winner!

MY REVIEW
Reviewed Nov. 5, 2013

I made this using Brussels sprouts cut in half because I didn't have any cabbage on hand. I threw in a couple diced tomatoes, seeds, skins and all. It was delicious, we will definitely have this again!!!

MY REVIEW
Reviewed Jun. 11, 2013

Great way to use fresh veggies

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