V8 Vegetable Soup Recipes

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.

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.

Steps:

• In a medium stock pot, cook beef, onion and garlic over medium heat until onion is tender and beef is slightly pink in the center.
• Drain excess fat and return to pot.
• Combine the rest of the ingredients and bring to a boil.
• Reduce heat and simmer for 15-20 minutes or until vegetables reach desired tenderness. (In case your mixed vegetables contain carrots or other roots).

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.

Steps:

• Combine all ingredients in a large pressure cooker and add spring water to cover.
• Lock the lid in place and bring to pressure over high heat. Lower the heat and cook for 6 minutes.
• Remove from the heat and use a quick release method to release pressure.