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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 14 |
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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. Ingredients:
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 |
Directions:
1. In a Dutch oven, saute the carrots, onions, celery and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil.
2. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Discard bay leaf. Yield: 14-16 servings (4 quarts).
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