V8soup Recipes
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
V8 VEGETABLE SOUP
My mom always makes vegetable soup this way, and it's perfect when you feel like you're coming down with something. Packed full of vitamins without tasting like it! This is also extremely versatile and can be changed according to your tastes. Serve with crusty bread or crackers.
Provided by Lady Wheeler
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 321.8, Fat 15.2, SaturatedFat 6, Cholesterol 50.6, Sodium 970.9, Carbohydrate 28.4, Fiber 6.9, Sugar 13.7, Protein 19.3
V-8 SOUP
15 minutes to the table! Vary taste by what you have on hand. Many "cream of" soups will do: celery, mushroom, chicken with herbs. Also, veggies can be Pasta Accents (with noodles), leftovers or canned...whatever. Also, pass hot sauce for the adults and add whatever spices you like (basil, oregano, parsley, salt...) Although it really doesn't need any! I just made this tonight and we all had three helpings (including my toddler)!
Provided by twinsplusonemom
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- While browning ground chuck, pour V-8 and cream soups into another pot.
- Heat soup mixture to a boil.
- Reduce heat,add vegetables and cover.
- When beef is done, drain and add to soup.
- Heat 10 minutes, over medium heat, stirring every so often.
- Serve hot with breadsticks.
- Yum-Yum (as my 2-year old says!).
Nutrition Facts : Calories 503.2, Fat 28.8, SaturatedFat 10.4, Cholesterol 90.4, Sodium 1814.1, Carbohydrate 35.3, Fiber 5.5, Sugar 11.6, Protein 27.8
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
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
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.
COPYCAT V8® JUICE
Full of tomatoes, celery, onion, pepper, beet, carrot, and garlic, this vegetable juice cocktail tastes even better than the store-bought version!
Provided by Lisa
Categories Drinks Recipes Juice Recipes
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
- Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
- Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
- Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 14.1 g, Fat 0.4 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 757.2 mg, Sugar 10.3 g
V8 VEGETABLE-BEEF SOUP
Steps:
- Brown ground beef in a large pan. Pour off fat. Add V8 and other ingredients.
- Cook over low heat for 2 hours or until veggies are tender.
- Or after browning the meat, pull all ingredients into a crock-pot on high for 3-4 hours or low for 6-7 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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