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Vegetable Soup with V8 Juice

Easy vegetable soup made with vegetable juice. Hearty, filling, healthy and completely customizable. Written vegan but can be adapted for meat eaters, too. Recipe for slow-cooker on low (8-10 hours).
Course Main Course, Soup
Cuisine American
Keyword V8 Juice, Vegetable Soup
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 8
Calories 190kcal
Author thedachshundmom

Ingredients

  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium white or yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 64 ounces V8 or other tomato/vegetable juice
  • 2 medium russet potatoes, diced
  • 15 ounces canned diced tomatoes do not drain
  • 1 to 2 cups corn, fresh, frozen or canned (drained)
  • 1 to 2 cups peas, fresh, frozen or canned (drained)
  • 1 to 2 cups green beans, fresh, frozen or canned (drained)
  • 1 to 2 cups lima beans, fresh, frozen or canned (drained)
  • 1 to 2 cups squash, quartered
  • 1 to 2 cups zucchini, quartered
  • 2 bay leaves, whole
  • 1 tbsp sugar
  • 1/4 tsp dried basil
  • 1/8 tsp dried parsley
  • 1/8 tsp dried thyme
  • salt and pepper to taste
  • 8 ounces water as needed to thin soup

Instructions

  • Rinse and prep veggies if using fresh (or drain cans if using canned--do not drain tomatoes). Potatoes can be peeled or left 'rustic'. You'll need a skillet and a 6 or 7 quart crockpot/slow cooker.
  • Heat oil in a skillet on medium. Add in the diced onion, celery, carrot, and garlic. Cook, stirring often, until onions are translucent and mixture is fragrant (about 5 minutes)
  • In a large Crockpot, combine onion/celery/carrot mixture with half of the vegetable juice. Stir in spices and diced tomatoes. Add in all remaining veggies and vegetable juice. Stir mixture and add in 1 cup water (or as needed to nearly fill Crockpot)
  • Add bay leaves on top and set Crockpot/slow cooker for low, 8 to 10 hours. At the end of cooking, check flavors and add more salt and pepper to taste. Remove bay leaves before serving.
  • Refrigerate leftover soup for up to 4 days. Soup can also be frozen for 3 months.

Notes

Customize this soup to your tastes:
  • Add and remove what you like: okra, cabbage, bell peppers, edamame, etc.
  • Use canned tomatoes with green chiles or add salsa for a little spice

Nutrition

Calories: 190kcal