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  • Writer's pictureArwen Rasmussen

November Recipe: Hearty Vegetable Soup


Ingredients

  • 1 tablespoon olive oil

  • 8 medium carrots

  • 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 cup green beans (about 8 ounces)

  • 2 cups frozen peas (about 8 ounces)

  • 1 cup frozen corn (about 5 ounces)

  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

  • 1 bay leaf

  • 2 teaspoons chicken bouillon granules

  • 1-1/2 teaspoons dried parsley flakes

  • 1 teaspoon salt

  • 1 teaspoon dried marjoram

  • 1 teaspoon dried thyme

  • ½ teaspoon basil

  • ¼ teaspoon pepper

  • 4 cups water

  • 1 can (28 ounces) diced tomatoes, undrained

  • 2 cups V8 juice

Directions

  1. In a stockpot, heat oil over medium-high heat; sauté carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir for about 1 minute. Stir in remaining ingredients; bring to a boil.

  2. Reduce heat; simmer, covered, until vegetable are tender, 1 to 1-1/2 hours. Remove bay leaf.


Total Time: Prep: 25 minutes.

Cook: 1 hour and 20 minutes.

Yield: 16 servings (4 quarts).


Source: Taste of Home Magazine


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