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

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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


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


  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

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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."

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."

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!"

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."

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

"Delicious added some roast chicken."

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."

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"."

nramsey User ID: 3436141 105368
Reviewed Mar. 9, 2014

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

CHARLEIEN1853 User ID: 1056972 73491
Reviewed Feb. 23, 2014

"Lots of flavor - will make again."

lizzyloo23 User ID: 7475407 49142
Reviewed Nov. 9, 2013

"A winner!"

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