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
- In a large stock pot, heat olive oil over medium heat. Add diced onions, celery, and garlic and sauté for 4-5 minutes, until the vegetables are translucent.
- Add the rest of the ingredients: potato, carrots, corn, peas, green beans, tomatoes, chicken broth, and V-8 juice.
- Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 30 minutes.
- Once the vegetables are tender and the flavors are well combined, taste and adjust seasoning if necessary.
Notes
- This soup can be made vegetarian by swapping chicken broth with vegetable broth or water.
- Frozen vegetables can be used instead of fresh, just adjust the cooking time.
- To make the soup spicier, add crushed red pepper flakes or a chopped jalapeño.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a thicker texture, mash some potatoes in the soup or blend a portion and return it to the pot.
- This soup is naturally gluten-free, but ensure the broth and V-8 juice are also gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
