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Hearty Vegetable Soup

Hearty Vegetable Soup

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
1 tablespoon olive or vegetable oil
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice
2 cups chopped cabbage
2 cups frozen cut green beans
2 cups frozen peas
1 cup frozen corn
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 teaspoon s chicken bouillon granules
1-1/2 teaspoon s dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon pepper
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Let's Make It
In a Dutch oven or soup kettle, saute the carrots, onions, celery, green pepper and garlic in oil until crisp-tender.
Stir in remaining ingredients. Bring to a boil.
Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Discard bay leaf before serving.
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