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