Very Veggie V8 Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup raw chopped carrots1 small potato chopped small1small onion chopped2 cloves of garlic minced finehalf a small cabbage head1 cup celery chopped(add any other vegtables you like or have on hand-these are just my staples)2 cups cooked pasta (wheat or regular)1 regular jug of low-sodium V8 juice1 bay leaf1 tsp dried thyme1 cup chicken stock or buillion cubes(or veg stock)1tbl EV Olive Oil
Chop all your vegtables and garlic into bite sized pieces. Add your EVOO to the bottom of a stock pot on medium heat. Once hot add onions and cook to translucence. Add cabbage, garlic,carrots, potato, and celery, season with salt and pepper, and cook for 5 more minutes. Add thyme, bay leaf, and stock and bring to a boil. Add V8 and cook until all vegtables are tender.
While cooking the vegatables boil some water in a separate pot and cook pasta to al dente. I sometimes make a little extra for another meal the next day.
Once soup is fully cooked spoon into bowls adding the pasta to taste. I also recommend waiting to season until indiviually portioned to control the sodium. A little parmesan cheese is also fabulous. This soup is even better for leftovers so make a lot and enjoy the next day!
Number of Servings: 4
Recipe submitted by SparkPeople user LOSUNS.
While cooking the vegatables boil some water in a separate pot and cook pasta to al dente. I sometimes make a little extra for another meal the next day.
Once soup is fully cooked spoon into bowls adding the pasta to taste. I also recommend waiting to season until indiviually portioned to control the sodium. A little parmesan cheese is also fabulous. This soup is even better for leftovers so make a lot and enjoy the next day!
Number of Servings: 4
Recipe submitted by SparkPeople user LOSUNS.
Nutritional Info Amount Per Serving
- Calories: 170.5
- Total Fat: 4.7 g
- Cholesterol: 5.3 mg
- Sodium: 520.5 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 5.1 g
- Protein: 6.9 g