November Recipe: Hearty Vegetable Soup
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
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.
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