Vegetable Soup with V8 Juice
Vegetable soup with V8 juice: 64 ounces of V8 and a can of drained mixed vegetables simmered with bouillon powder, Italian seasoning and pepper for 5 to 7 minutes. Serves 6.
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Ingredients
- 64 ounces V8 juice
- 15 ounces canned mixed vegetables drained and strained; frozen mixed vegetables also work
- 1 tablespoon chicken-style bouillon powder optional
- 2 teaspoons Italian seasoning
- 1/4 teaspoon black pepper
Instructions
- Drain and strain the canned mixed vegetables.
- Pour the V8 juice and the strained vegetables into a large soup pot.
- Add the bouillon powder if using, the Italian seasoning and the black pepper, and stir.
- Cover with a lid and bring to a boil, stirring occasionally.
- Once it reaches a boil, reduce the heat to low, remove the lid, and simmer for 5 to 7 minutes, or 7 to 10 minutes if using frozen vegetables, until the soup is hot all the way through.
- Serve hot with garlic bread or bread spread with butter.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 87kcalCarbohydrates: 19.1gProtein: 3.3gFat: 0.6gSodium: 1154mgFiber: 4.1gSugar: 12.6g
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