Hearty Vegetable Soup

Yields: 14-16 Servings

Ingredients

• 8 medium carrots, sliced
• 2 large onions, chopped
• 4 celery ribs, chopped
• 1 large green pepper, seeded and chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 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) black beans (or other), rinsed and drained
• 2 teaspoons chicken bouillon granules
• 1-1/2 teaspoons dried parsley flakes
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper

Directions

1. In a Dutch oven, sauté the carrots, onions, celery and green pepper in oil until crisp-tender.
2. Add garlic; cook 1 minute longer.
3. Stir in the remaining ingredients. Bring to a boil.
4. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Discard bay leaf. 
5. Enjoy!

Source: Taste of Home