V8 CABBAGE SOUP
I've tried a variety of cabbage soups, and none can compare to my tasty bowl of heaven, taste great and its good for you !!
Provided by Chef Dan 74
Categories Low Protein
Time 1h
Yield 5 quarts, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Clean and cut your fresh vegetables into small bite size pieces.
- Next add oil and all your vegetables to a five quart sauce pan, high heat for about four minutes.
- Next add soup packet mix, can of stewed tomatoes, and all of V-8 juice, bring to boil, then reduce heat and simmer 45 minutes to an hour.
- If you want your soup to have some heat add a couple dashes of the Cholula hot sauce to individual servings.Very tasty soup.
Nutrition Facts : Calories 144.1, Fat 3.2, SaturatedFat 0.6, Cholesterol 0.1, Sodium 722.7, Carbohydrate 27.5, Fiber 8, Sugar 12.5, Protein 5.9
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
V8 SOUP
Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients.
Provided by Millereg
Categories Grains
Time 1h
Yield 2/3 gallon, 10 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes and onions in soup pot and just cover with water.
- Add butter and boil until potatoes are tender but not too soft.
- Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
- Bring to a boil, and then reduce heat to low and cook for 15 minutes.
- Just before serving stir in milk and salt and pepper.
Nutrition Facts : Calories 113.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.4, Sodium 304.4, Carbohydrate 24.2, Fiber 3.6, Sugar 7.6, Protein 3.2
V-8 SOUP
A great veggie soup quick to prepare and freezes great!!! I use this to "fill up" before I eat my entree. 1 WW point per 1 1/2 cup serving
Provided by CookbookCarrie
Categories Vegetable
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Chop& Dice veggies, add all ingredients to a stock pot.
- Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot.
- Bring to a boil, turn down to simmer and cook about 2 hrs.
- until veggies are soft.
- I divide into 1 1/2 cup servings and freeze in bags.
V8 CHICKEN VEGETABLE SOUP
Make and share this V8 Chicken Vegetable Soup recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 5h10m
Yield 4-6 soups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except corn, peas, and chicken in a slow cooker.
- Cover, and cook on low 4-6 hours.
- Add vegetables and chicken 1 hour before serving.
Nutrition Facts : Calories 368.4, Fat 8.1, SaturatedFat 2.2, Cholesterol 46.4, Sodium 1337.3, Carbohydrate 51, Fiber 13.3, Sugar 6.5, Protein 27.9
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