Veggie Soup Recipe
Hearty Vegetable Soup
64 oz bottle of V8
32 oz carton of Vegetable Stock
1 large onion, chopped
3 cloves of garlic, chopped
3 cups cabbage, sliced thin (or one bag of coleslaw mix)
3 cups of petite carrots
2 cups celery, chopped
5 medium peeled potatoes, diced
2 cans Italian diced tomatoes
1 can cut green beans
1 can of sweet corn
1 cup of frozen peas (or 1 can)
1 cup of frozen Edamame (shelled)
1 Bay leaf
1 tablespoon basil
1 tablespoon oregano
Sauté the onion, garlic and celery in a large pot with about 2 Tbsp extra virgin olive oil until the onions are transparent. Add the vegetable stock and V8. Then combine all the rest of the ingredients, and bring to a boil. Then turn down the heat to medium and simmer for one hour. This recipe yields over a gallon of soup, but can also be frozen.
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