Published: by Absolutely Recipes, in the recipes category.

Vegetable Soup Recipe.

Ingredients:

1 TBSP 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 TSPs chicken bouillon granules
1-1/2 TSPs dried parsley flakes
1 TSP salt
1 TSP dried marjoram
1 TSP dried thyme
1/2 TSP dried basil
1/4 TSP pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Recipe Instructions:

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.

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