easy vegie soup

(1 RATING)
14 Pinches
simi valley, CA
Updated on Mar 14, 2010

By accident we decided to serve this over meatloaf that we had the night before. I placed cold meatloaf chunks in a bowl, warmed them up in the microwave and then spooned hot vegie soup over the top, everyone raved and had second and third helpings. In fact they now want me to make this soup whenever I make my meatloaf! I think i've stumbled on to a new family favorite.

prep time 30 Min
cook time 45 Min
method ---
yield Alot

Ingredients

  • 2 boxes chicken broth, non-fat
  • 1 box vegetable broth
  • 1/2 bottle spicy hot v-8 juice
  • 1 can tomatoes, canned italian-style, diced
  • 1 can white beans, drained
  • 1 can small can tomato sauce
  • 1 small cabbage head,sliced and chopped
  • 4 small carrots, chopped
  • 3 - celery stalks,chopped
  • 1 medium onion,chopped
  • 7 cloves fresh garlic, chopped
  • 1 medium bell pepper, chopped
  • 4 medium zucchini, chopped
  • 1/2 package frozen, chopped spinach
  • 1 - handful fresh parsley, chopped fine
  • 1 - juice from 1 lemon
  • 1 - bay leaf

How To Make easy vegie soup

  • Step 1
    Saute in Olive Oil: Carrots, Onions,Celery,Garlic, Bell Pepper and zucchini until the onion is translucent. Add the tomatoes, beans and the broths along with the V-8 juice and lemon juice. Bring to a simmer and then add the chopped cabbage, spinach and parsley. Stir and simmer. At this point I added my seasonings, they are up to your taste. I used Salt and Pepper, Red Chile pepper flakes, garlic powder and Herbs De Provence. This recipe make a big pot full, ENJOY!!
  • Step 2
    This soup is low salt, low fat and good for you!!!

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