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Hearty Vegetable Soup Recipe

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A nourishing and flavorful hearty vegetable soup packed with fresh vegetables and a savory broth, perfect for chilly days and comforting meals.

Ingredients

1/4 cup olive oil

1 yellow onion, diced

2 stalks celery, diced

2 cloves garlic, minced

2 teaspoons kosher salt

1/2 teaspoon coarse ground black pepper

1 large potato, peeled and diced

2 carrots, sliced

1 cup corn

1 cup peas

1 cup green beans, chopped

2 vine tomatoes, diced

4 cups chicken broth

2 cups V-8 juice

Instructions

  1. In a large stockpot, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic. Sauté for 4-5 minutes until the vegetables are translucent.
  2. Add the diced potato, sliced carrots, corn, peas, chopped green beans, and diced tomatoes to the pot. Stir to combine.
  3. Pour in the chicken broth and V-8 juice. Season with kosher salt and black pepper. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low and let the soup simmer for 30 minutes, or until the vegetables are tender.
  5. Taste and adjust seasoning if necessary before serving.

Notes

  • Vegetarian/Vegan option: Use vegetable broth instead of chicken broth and ensure the V-8 juice is 100% vegetable juice.
  • Spicy Kick: Add a diced jalapeño or red pepper flakes for heat.
  • Creamy Texture: Stir in heavy cream or coconut milk at the end for richness.
  • Protein Boost: Add cooked lentils or beans for extra protein.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months.
  • Reheat on stovetop over medium heat, stirring occasionally.
  • Use bite-sized vegetable pieces (~1 inch) for even cooking.
  • Frozen or canned vegetables can be substituted if drained and rinsed.

Nutrition

Find it online: https://recipesbyjanet.com/hearty-vegetable-soup-recipe/