Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 large potato, peeled and diced
- 3 carrots, sliced
- 1 cup corn (fresh, canned or frozen)
- 1 cup peas (fresh or frozen)
- 1 cup green beans, chopped
- 2 vine tomatoes, diced
- 4 cups chicken broth (or vegetable broth)
- 2 cups V‑8 juice (or similar vegetable juice)
Instructions
- Heat the olive oil in a large stock pot over medium heat, then add the onion, celery and garlic and sauté for about 4–5 minutes until softened.
- Add the diced potato, sliced carrots, corn, peas, green beans and diced tomatoes to the pot.
- Pour in the chicken broth and V‑8 juice, stir well, and bring everything up to a boil.
- Reduce the heat to a simmer and cook for about 30 minutes, or until all the vegetables are tender.
- Taste the soup and adjust seasoning (salt and pepper) before serving.
Notes
- You can easily add browned ground beef, turkey or sliced sausage for extra protein.
- For a vegan version, substitute vegetable broth and skip any animal‑based additions.
- You can stir in cooked small pasta or beans (like kidney beans or white beans) to make the soup even heartier.
- For a spicier version, add red pepper flakes, a diced jalapeño or a pinch of cayenne.
- Switch in seasonal vegetables — like sweet potatoes, zucchini, kale or cabbage — depending on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
