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Hearty Vegetable Soup

A friend gave me the idea to use V8 juice in veggie soup because it provides more flavor. My best vegetable soup recipe, this homemade meal is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut
  • Total Time
    Prep: 25 min. Cook: 1 hour 20 min.
  • Makes
    16 servings (4 quarts)


  • 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


  • 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.

Test Kitchen Tips
  • Peel onion; cut in half vertically. Leave root end intact. Place onion half flat side down on cutting board. Make several slices parallel to board into the onion, leaving root uncut. Then slice perpendicularly to chop the onion.
  • To keep parsley fresh for up to a month, trim the stems and place the bunch in a tumbler with an inch of water. Be sure no leaves are in the water. Tie a produce bag around the tumbler to trap humidity; store in the refrigerator. Each time you use the parsley, change the water and turn the produce bag inside out so any moisture that has built up inside the bag can escape.
  • Check out 40 veggie soup recipes that are sure to satisfy.
  • Nutrition Facts
    1 cup: 105 calories, 2g fat (0 saturated fat), 0 cholesterol, 488mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 starch.


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    Average Rating:
    • Janet
      Oct 13, 2020

      I used homemade bone broth and garden tomato juice. Excellent spice blend for perfect flavor no matter what veggies that you have on hand. Thank you for a well written recipe.

    • Elliott
      Sep 23, 2020

      No comment left

    • lettuceleaf
      Apr 5, 2020

      Absolutely delicious. Made the second time and added some rotisserie chicken to add protein and more appeal for the guys in my family. But wonderful as written!

    • jacquiemb
      Mar 21, 2020

      I use V8 juice in my vegetable beef soup, it really does perk up the flavor, Also add cabbage. Your recipe looks great, putting it into my cookbook, to pull out and make on a chilly day.

    • DeliciouslyResourceful_Gina
      Jan 22, 2020

      Great recipe. The V8 and spices make it, and there is some flexibility with veggies. Due to what I had on hand, I omitted cabbage and celery, and used an extra can of beans. Family pleaser!

    • Jill
      Jan 8, 2020

      I could tell by reading this recipe that this soup would be great. My family's personal preferences called for a few changes, though. I left out the cabbage

    • crystalswanson62
      Oct 20, 2019

      Very good comfort food! Taste awesome! Followed recipe took the T and turned out great!

    • Liz
      Oct 12, 2019

      SO SO good!!! After reading the reviews, I left out the cabbage and added red potatoes. And I used veggie broth instead of water (about 6 cups... to make more broth). Other than that followed the recipe and I thought it was GREAT... not bland as others thought.

    • Connie
      Oct 28, 2017

      Following the directions completely it was way too much veggies and not enough liquid. After adding more water & a little V8 I added extra salt, pepper, and some Worcestershire. The taste was a little too much on the acidity so I added a little sugar. Better but still a little bland. It needs a little kick and much less veggies

    • Tawnya
      Aug 31, 2017

      No comment left