Best V8 Soup Recipes

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
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 cut 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
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

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

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

V8 VEGETABLE SOUP

V8 Vegetable Soup image

My mom always makes vegetable soup this way, and it's perfect when you feel like you're coming down with something. Packed full of vitamins without tasting like it! This is also extremely versatile and can be changed according to your tastes. Serve with crusty bread or crackers.

Provided by Lady Wheeler

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb stewing beef
1 medium onion, chopped
1 garlic clove, minced
1 (46 ounce) can vegetable juice
2 (14 ounce) cans mixed vegetables, halfway drained
1 (14 ounce) can diced tomatoes, undrained
1 tablespoon parsley, chopped
salt and pepper

Steps:

In a medium stock pot, cook beef, onion and garlic over medium heat until onion is tender and beef is slightly pink in the center.
Drain excess fat and return to pot.
Combine the rest of the ingredients and bring to a boil.
Reduce heat and simmer for 15-20 minutes or until vegetables reach desired tenderness. (In case your mixed vegetables contain carrots or other roots).

Nutrition Facts : Calories 321.8, Fat 15.2, SaturatedFat 6, Cholesterol 50.6, Sodium 970.9, Carbohydrate 28.4, Fiber 6.9, Sugar 13.7, Protein 19.3

V8 SOUP

V8 Soup image

Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients.

Provided by Millereg

Categories Grains

Time 1h

Yield 2/3 gallon, 10 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can crushed tomatoes
32 fluid ounces V8 vegetable juice (or other canned/bottled vegetable juice)
16 fluid ounces vegetable broth or 16 fluid ounces stock
2 -3 large potatoes, peeled and diced
1 -2 large vidalia onion, diced (or other sweet onions)
1/4-1/2 cup milk
6 tablespoons Worcestershire sauce (or to taste)
1/2-1 tablespoon unsalted butter or 1/2-1 tablespoon margarine
salt
freshly ground black pepper

Steps:

Place potatoes and onions in soup pot and just cover with water.
Add butter and boil until potatoes are tender but not too soft.
Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
Bring to a boil, and then reduce heat to low and cook for 15 minutes.
Just before serving stir in milk and salt and pepper.

Nutrition Facts : Calories 113.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.4, Sodium 304.4, Carbohydrate 24.2, Fiber 3.6, Sugar 7.6, Protein 3.2

V8 CABBAGE SOUP

V8 Cabbage Soup image

I've tried a variety of cabbage soups, and none can compare to my tasty bowl of heaven, taste great and its good for you !!

Provided by Chef Dan 74

Categories Low Protein

Time 1h

Yield 5 quarts, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 head cabbage
1 large yellow onion
2 green bell peppers
1 bunch celery
5 -6 large carrots (peeled )
1 (7 ounce) can mushrooms
1 -1 7/8 ounce vegetable soup mix
1 -46 fluid ounce low-sodium V8 juice
1 (14 ounce) can Mexican-style tomatoes
1 tablespoon extra virgin olive oil

Steps:

Clean and cut your fresh vegetables into small bite size pieces.
Next add oil and all your vegetables to a five quart sauce pan, high heat for about four minutes.
Next add soup packet mix, can of stewed tomatoes, and all of V-8 juice, bring to boil, then reduce heat and simmer 45 minutes to an hour.
If you want your soup to have some heat add a couple dashes of the Cholula hot sauce to individual servings.Very tasty soup.

Nutrition Facts : Calories 144.1, Fat 3.2, SaturatedFat 0.6, Cholesterol 0.1, Sodium 722.7, Carbohydrate 27.5, Fiber 8, Sugar 12.5, Protein 5.9

V-8 SOUP

V-8 Soup image

A great veggie soup quick to prepare and freezes great!!! I use this to "fill up" before I eat my entree. 1 WW point per 1 1/2 cup serving

Provided by CookbookCarrie

Categories Vegetable

Time 2h25m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 (46 ounce) can V8 vegetable juice
1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers
6 stalks celery, sliced
1/2 medium green cabbage, large shred
1 medium onion, diced
6 medium carrots, sliced
2 medium green peppers, chopped
1 envelope onion soup mix
1 beef bouillon cube
1 teaspoon garlic powder
1 teaspoon black pepper

Steps:

Chop& Dice veggies, add all ingredients to a stock pot.
Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot.
Bring to a boil, turn down to simmer and cook about 2 hrs.
until veggies are soft.
I divide into 1 1/2 cup servings and freeze in bags.