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

Hearty Vegetable Soup

olive oil

carrots,

onions,

celery ribs, chopped

green pepper,

garlic clove,

cabbage

frozen cut green beans (about 8 ounces)

peas (about 8 ounces)

corn (about 5 ounces)

(15 ounces) garbanzo beans

bay leaf

chicken bouillon granules

parsley flakes

salt

marjoram

thyme

basil

pepper

water

(28 ounces) diced tomatoes, undrained

V8 juice

4g protein. <B><b>Diabetic Exchanges</b>: </B> 1 starch.

Hard to mess up this soup--I have made this for years calling it my "clean out the fridge soup".  I have a vegetable garden in the summer and freeze the excess.  Between that and the occasional can of veggies and beans you can easily put this together.  Leave out what you don't like and add more of what you do--canned, fresh or frozen doesn't matter.  I sometimes spice this up to match my mood.

I agree! The V8 juice gives the veggie soup a robust flavor. I wasn’t crazy about the bell pepper and garbanzo beans so will leave them out next time. I might try navy beans though. The protein and fiber from beans are a healthy plus to vegetable soup.

I sell soup and donate the money to charity.  A lot of people are looking for Vegetarian, Gluten Free, Dairy Free , Egg Free soups.  This fits the bill for all categories as long as you do not include the chicken cubes.   It has quickly become a favorite among my customers.  I love all of the ingredients and the cabbage gives it an earthy flavor that hits the spot.

Although I had to leave most of the veggies out due to allergies and family preferences, it was very tasty. I love V8 in soup.

I give this a 4 star review because it's a tasty, healthy meal, but the flavors aren't strong enough for my liking. I'd definitely make this in the future though!

As a vegetarian, I tinker with vegetable soup recipes a lot. I also use V-8 in my soup, and my chili recipe. It was a sneaky way of getting vegetables into my son. I make my soup with vegetable broth, canned corn (I like the texture better than frozen), and always frozen peas if I can’t get my hands on fresh. When was the last time green grocers sold fresh peas? In addition to the chickpeas or garbanzo beans (or as my family refers to them, “butt beans” - have you ever really looked at one?) I toss in lots of other canned beans. Whatever’s handy. Canned beans are great time savers, but you have to rinse them thoroughly. Navy beans are fun; very small with a nice texture. If I have fresh spinach on hand I add that as well. Very minestrone-ish. And always cabbage. So very, very good for you, and even if you don’t like cabbage, with all the wonderful stuff in this soup, the flavors blend beautifully, so no one ingredient overwhelms. Thanks for a great recipe!

Now my default vegetable soup recipe. So easy to adjust. I use different stock instead of water depending if I add meat. I use drained black beans and add a couple chopped red potatoes and chopped sweet potato about a cup. I use canned veggies if I don’t have frozen. Adding the liquid from a can of green beans adds just a hint of flavor. I make this soup at least once a week and give a quart of it to a neighbor who is having medical issues. She says it’s the best soup she’s ever had.

Absolutely delicious. Made the second time and added some rotisserie chicken to add protein and more appeal for the guys in my family. But wonderful as written!

I was looking around the Internet for a good vegetable soup recipe and came across this one.  It caught my attention because of the V8 juice ingredient.  I just finished making it, and substituted chicken broth for the water and chicken bouillon.  It is very tasty, just like I anticipated.  It looks beautiful too, with all the colorful veggies in it.  I will make this recipe again!

This is a wonderful soup!  Great alone ... or as a soup/sandwich combo! I filled 5 quarts and then pureed the remainder and divided it between the 5 containers for some "thickness".

We liked this recipe a lot. Don't care for cabbage so left it out. I used vegetable broth in place of the water. We like to have a meatless meal once in a while. Most meatless meals are with pasta or rice. This is a nice change. Thanks for sharing Janice.

BEST VEGGIE SOUP EVER! I have made this soup for years and always get compliments on it. I don't add beans but other than that I follow it exactly. So, so good.

I am a noob when it comes to cooking. But I love to cook. This recipe was easy.  I don't drink v8 juice so I didn't have any on hand, so I replaced it with a can of campbells tomato basil soup 1 lb.  And I didn't add the thyme or majorym which I've never tasted. In the end it tasted really good!! Next time I'll add the majorym to taste it and see if it made a difference. I made garlic bread on the side too to pair up with the soup.

This is a delicious, low calorie soup.  I substituted 6 cups of beef broth and added an extra cup of V8 juice to give it more broth.  It upped the servings to 18, so it didn't really change the calories per cup.  I also added a 1/2 extra of each spice measurement to balance out the extra liquid used (used garlic salt instead of regular salt) and doubled the garlic.  I added garlic salt, Lawry's season salt, pepper, worcestshire and balsamic vinegar to taste.

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Just simply YUM!I used all can veges. because that's what I had on hand. I also changed up the beans and used kidney and black because I hate the other ones that was suggested.  My house smells so good.  Well gotta go and enjoy the wonderful fulfilling soup, well right after my mini corn muffins finish baking.

This was delicious. I made just as stated but didn't put in cabbage and used canned corns and 6 carrots. Very tasty. I think my vegetarian daughter would like this!

Made this today and it was great.   I like barley in soup so I added 1/2 cup (not the instant) and used chicken broth instead of water. Omitted marjoram and cabbage and added two cut up potatoes.

I could tell by reading this recipe that this soup would be great. My family's personal preferences called for a few changes, though. I left out the cabbage

Excellent and easy to make.  Great way to get kids to eat their veggies.

I am writing this even before the soup is finished simmering because it was just that good.  The only change I made was to substitute oregano for the marjoram (no majoram on hand).  Oh, also, my husband forgot to get a green bell pepper.  But I'm actually glad he forgot, because the flavor is perfect without it and I don't imagine it would taste better with it.So easy, so delicious.  Thank you very much for posting this recipe.

https://videodam.tmbi.com/wp-content/uploads/2019/02/HeartyVegetableSoup_DIYD_15651_020119_H.mp4

Check out this video for how to make Hearty Vegetable Soup

hearty vegetable soup

Prep Time: 25 minutes

Cook Time: 1 hours, 20 minutes

Total: 1 hours, 45 minutes

Servings: 10

Cost: $8.12 /serving

Author : Taste of Home

Ingredients

Instructions

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