Taste of Home
Hearty Vegetable Soup
TOTAL TIME: Prep: 25 min. Cook: 1 hour 20 min.
YIELD: 16 servings (4 quarts).
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut
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
-
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.
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.
© 2024 RDA Enthusiast Brands, LLC