Show Subscription Form






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

Hearty Vegetable Soup Recipe

Read Reviews
5 18
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

Reviews for Hearty Vegetable Soup

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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
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
Reviewed Mar. 15, 2015

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

MY REVIEW
Reviewed Feb. 28, 2015

"Delicious added some roast chicken."

Loading Image