Very Veggie V8 Soup

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.