Hearty Vegetable Soup
Total TimePrep: 25 min. Cook: 1 hour 20 min.
Makes16 servings (4 quarts)
- 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
- 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.
Nutrition Facts1 cup: 105 calories, 2g fat (0 saturated fat), 0 cholesterol, 488mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 starch.
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Oct 28, 2017
Following the directions completely it was way too much veggies and not enough liquid. After adding more water & a little V8 I added extra salt, pepper, and some Worcestershire. The taste was a little too much on the acidity so I added a little sugar. Better but still a little bland. It needs a little kick and much less veggies
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.
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!
Nov 26, 2016
This soup was delicious, I added red potatoes instead of the cabbage, this recipe is a keeper.
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.
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.
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!
Mar 15, 2015
My family loved this soup!!! I usually double it to feed 6 of us and its never enough.
Feb 28, 2015
Delicious added some roast chicken.
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.