Hearty Vegetable Soup

“A friend gave me the idea to use V8 juice in veggie soup because it provides more flavour. My best vegetable soup recipe, this homemade meal is perfect to prepare on a crisp autumn afternoon.” —Janice Steinmetz, Somers, Connecticut

Hearty Vegetable SoupPhoto: Taste of Home
Servings Prep Time Cook Time
16servings (4 quarts) 25minutes 1hour 20 minutes
Servings Prep Time
16servings (4 quarts) 25minutes
Cook Time
1hour 20 minutes
Portions: servings (4 quarts)
Portions: servings (4 quarts)
  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 to 1-1/2 hours. Remove bay leaf.
Recipe Notes

Test Kitchen Tips

  • Peel onion; cut in half vertically. Leave root end intact. Place onion half flat side down on cutting board. Make several slices parallel to board into the onion, leaving root uncut. Then slice perpendicularly to chop the onion.
  • To keep parsley fresh for up to a month, trim the stems and place the bunch in a tumbler with an inch of water. Be sure no leaves are in the water. Tie a produce bag around the tumbler to trap humidity; store in the refrigerator. Each time you use the parsley, change the water and turn the produce bag inside out so any moisture that has built up inside the bag can escape.

Nutrition Facts
1 cup: 105 calories, 2g fat (0 saturated fat), 0 cholesterol, 488mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 4g protein.

Diabetic Exchanges: 1 starch.