Hearty Vegetable Soup

Name: Hearty Vegetable Soup
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 16 servings (4 quarts).
Ingredients: 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

A friend gave me the idea to use V8 juice in veggie soup because it provides more flavor. My best vegetable soup recipe, this homemade meal is great to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut

Featured In

Our Most-Shared Vintage Recipes

Next Recipe

Ingredients

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

Directions

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.

Test Kitchen Tips

Peel onion; cut in half vertically. Leave root end intact. Place onion half flat side down on cutting board. Make several slices parallel to board into the onion, leaving root uncut. Then slice perpendicularly to chop the onion.

To keep parsley fresh for up to a month, trim the stems and place the bunch in a tumbler with an inch of water. Be sure no leaves are in the water. Tie a produce bag around the tumbler to trap humidity; store in the refrigerator. Each time you use the parsley, change the water and turn the produce bag inside out so any moisture that has built up inside the bag can escape.

Check out 40 veggie soup recipes that are sure to satisfy.

Nutrition Facts

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

Originally published as Hearty Vegetable Soup in Country August/September 2001

Reviews

My Review

Click stars to rate

Average Rating:

Connie

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
Cheryl

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.
gooch621

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!
Veronica

Nov 26, 2016

This soup was delicious, I added red potatoes instead of the cabbage, this recipe is a keeper.
scullerymaid

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

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

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

Mar 15, 2015

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

Feb 28, 2015

Delicious added some roast chicken.
ouchyoukiller

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.

Hearty Vegetable Soup

Featured In

Total Time

Makes

Ingredients

Directions

Nutrition Facts

Reviews

My Review

More from Taste of Home

Reader Interactions