Hearty Vegetable Soup

A friend gave me the idea to use V8 juice in soup because it provides more flavor. This soup is perfect to make on a crisp autumn afternoon.

—Janice Steinmetz, Somers, CT

Prep: 25 min. • Cook: 1 hour 20 min. • Makes: 16 servings

• 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 ½ tsp. dried parsley flakes
• 1 tsp. salt
• 1 tsp. dried marjoram
• 1 tsp. dried thyme
• ½ tsp. dried basil
• ¼ tsp. pepper
• 4 cups water
• 1 can (28 oz.) diced tomatoes, undrained
• 2 cups V8 juice

1. 1. In a stockpot, heat the 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. 2. Reduce heat; simmer, covered, until the vegetables are tender, 1-1 ½ hours. Remove bay leaf.

1 cup: 105 cal., 2g fat (0 sat. fat), 0 chol., 488mg sod., 20g carb. (9g sugars, 5g fiber), 4g pro. Diabetic exchanges: 1 starch.