Very Veggie V8 Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Very Veggie V8 Soup calories by ingredient
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This soup is low-fat and chock full of vitamins and flavor This soup is low-fat and chock full of vitamins and flavor
Number of Servings: 4


    1 cup raw chopped carrots
    1 small potato chopped small
    1small onion chopped
    2 cloves of garlic minced fine
    half a small cabbage head
    1 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 juice
    1 bay leaf
    1 tsp dried thyme
    1 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.

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