A friend gave me the idea to use V8 juice in veggie soup because it provides more flavor. This recipe has stood the test of time!
—Janice Steinmetz, Somers, CT
Prep: 25 min. • Cook: 1 hour 20 min. • Makes: 16 servings (4 qt.)
1 Tbsp. 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 oz.)
2 cups frozen peas (about 8 oz.)
1 cup frozen corn (about 5 oz.)
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 tsp. chicken bouillon granules
1 1/2 tsp. dried parsley flakes
1 tsp. salt
1 tsp. dried marjoram
1 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. pepper
4 cups water
1 can (28 oz.) 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, 1-1 1/2 hours. Remove bay leaf.
Per cup: 105 cal., 2g fat (0 sat. fat), 0 chol., 488mg sod., 20g carb. (9g sugars, 5g fiber), 4g pro. Diabetic exchanges: 1 starch.