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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 20 min. YIELD:16 servings


  • 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


  • 1. 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.
  • 2. Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf. Yield: 16 servings (4 quarts).

Nutritional Facts

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

Reviews for Hearty Vegetable Soup

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Cheryl User ID: 9111692 263558
Reviewed 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 User ID: 7069389 258537
Reviewed 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 User ID: 8975373 257311
Reviewed Nov. 26, 2016

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

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!"

sNic23 User ID: 3866519 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 User ID: 264159 204401
Reviewed Jun. 11, 2013

"Great way to use fresh veggies"

Snowdenc User ID: 7277788 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 User ID: 7163747 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 User ID: 1917723 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 User ID: 3872187 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 User ID: 6426122 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 User ID: 94316 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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