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
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