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Hearty Vegetable Soup
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Hearty Vegetable Soup

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
1 tablespoon olive or vegetable oil
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice
2 cups chopped cabbage
2 cups frozen cut green beans
2 cups frozen peas
1 cup frozen corn
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 teaspoon s chicken bouillon granules
1-1/2 teaspoon s dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon pepper
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Let's Make It
1
In a Dutch oven or soup kettle, saute the carrots, onions, celery, green pepper and garlic in oil until crisp-tender.
2
Stir in remaining ingredients. Bring to a boil.
3
Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Discard bay leaf before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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