Hearty Vegetable Soup

I love this recipe I got from my friend Meagan. I didn’t think I liked vegetable soup until I had this!

*Note: Per Meagan I used spicy V8 juice and omitted the chicken boullion.

Hearty Vegetable Soup  | Taste of Home

14-­16 Servings



Prep: 25 min. Cook: 1 hour

8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 tablespoon olive oil
1 garlic clove, minced
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice
2 cups chopped cabbage
2 cups frozen cut green beans
2 cups frozen peas
1 cup frozen corn
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 teaspoons chicken bouillon granules
1­ 1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon pepper


In a Dutch oven, saute the carrots, onions, celery and green pepper in oil until crisp­tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil.

Reduce heat; cover and simmer for 1 to 1­1/2 hours or until vegetables are tender. Discard bay leaf. Yield: 14­-16 servings (4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 105 calories, 2 g fat (trace saturated fat), trace cholesterol, 488 mg sodium, 20 g carbohydrate, 5 g fiber, 4 g protein.

© Taste of Home 2012


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