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Hearty Vegetable Soup Recipe

Hearty Vegetable Soup Recipe

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 YIELD:14-16 servings


  • 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


  • 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).

Nutritional Facts

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

Reviews for Hearty Vegetable Soup

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scullerymaid 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."

escape198 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."

ShannonMLeger 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!"

rkmak4555 222869
Reviewed Mar. 15, 2015

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

fascinator 221636
Reviewed Feb. 28, 2015

"Delicious added some roast chicken."

ouchyoukiller 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."

PaulaS77 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"."

nramsey 105368
Reviewed Mar. 9, 2014

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

CHARLEIEN1853 73491
Reviewed Feb. 23, 2014

"Lots of flavor - will make again."

lizzyloo23 49142
Reviewed Nov. 9, 2013

"A winner!"

sNic23 123388
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!!!"

spiker1 204401
Reviewed Jun. 11, 2013

"Great way to use fresh veggies"

Snowdenc 80607
Reviewed May. 25, 2013

"I was looking around the Internet for a good vegetable soup recipe and came across this one. It caught my attention because of the V8 juice ingredient. I just finished making it, and substituted chicken broth for the water and chicken bouillon. It is very tasty, just like I anticipated. It looks beautiful too, with all the colorful veggies in it. I will make this recipe again!"

allanceella 90311
Reviewed Mar. 6, 2013

"Thank you for sharing this with us. Wish I can read more from you in the future.

Vegetable Processing Machine"

uniqueness 89128
Reviewed Jan. 16, 2013

"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."

Toni51 90307
Reviewed Jan. 14, 2013

"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."

diburrup 37357
Reviewed Dec. 28, 2011

"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!"

Sallyjune 204400
Reviewed Jan. 24, 2011

"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."

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