VEGETABLE SOUP WITH V8 RECIPES

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

HEARTY VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Hearty Vegetable Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner Lunch

Total Time 01 hours 45 minutes

Prep Time 25 minutes

Cook Time 01 hours 20 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 22

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

Steps:

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 Facts : Calories 105 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 488mg sodium, CarbohydrateContent 20g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch.

V8 VEGETABLE SOUP RECIPE - FOOD.COM

V8 Vegetable Soup Recipe - Food.com image

My mom always makes vegetable soup this way, and it's perfect when you feel like you're coming down with something. Packed full of vitamins without tasting like it! This is also extremely versatile and can be changed according to your tastes. Serve with crusty bread or crackers.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb stewing beef
1 medium onion, chopped
1 garlic clove, minced
1 (46 ounce) can vegetable juice
2 (14 ounce) cans mixed vegetables, halfway drained
1 (14 ounce) can diced tomatoes, undrained
1 tablespoon parsley, chopped
salt and pepper

Steps:

In a medium stock pot, cook beef, onion and garlic over medium heat until onion is tender and beef is slightly pink in the center.
Drain excess fat and return to pot.
Combine the rest of the ingredients and bring to a boil.
Reduce heat and simmer for 15-20 minutes or until vegetables reach desired tenderness. (In case your mixed vegetables contain carrots or other roots).

Nutrition Facts : Calories 321.8, FatContent 15.2, SaturatedFatContent 6, CholesterolContent 50.6, SodiumContent 970.9, CarbohydrateContent 28.4, FiberContent 6.9, SugarContent 13.7, ProteinContent 19.3

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