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Vegetable Soup Recipe

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This recipe for Vegetable Soup is from The Ziegler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice
Directions:
Directions:
1. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender.
2. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil.
3, Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours.
4. Remove bay leaf.

 

 

 

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