Vegetable Soup Recipe With V8

This Vegetable Soup Recipe With V8 is packed with carrots, celery, chickpeas, and cabbage in a rich tomato broth. A warm, hearty, and easy dinner!

this Recipe

There’s something about a big pot of vegetable soup simmering on the stove that just feels right. It’s the kind of meal that reminds me of rainy Sundays at my grandmother’s house—the windows fogged up, the smell of simmering veggies filling the kitchen, and that first warm spoonful making the world slow down for a second.

Growing up, my mom would make a similar soup whenever she wanted to “clear out the fridge.” If there was a lonely carrot, half a head of cabbage, or a bag of frozen green beans sitting in the freezer, into the pot it went. But the real magic? V8 juice. Instead of just using plain broth, she’d pour in a few cups of V8, and suddenly, the soup had this deep, slow-cooked tomato flavor—like it had been simmering for hours instead of just one.

I’ve been making this version for years now. It’s cozy, easy, and totally flexible, which means if you swap out a few veggies or throw in some extra beans, it’s still going to be delicious. Plus, it makes a big batch—so you’ll have leftovers, and let’s be real, soup always tastes even better the next day.

Why You’ll Love This Vegetable Soup Recipe With V8 Recipe?

• Loaded with vegetables – It’s packed with all the good stuff, making it nutritious and filling.
• Easy & foolproof – No fancy techniques here! Just chop, simmer, and enjoy.
• V8 adds deep flavor – You get that rich tomato broth taste without needing hours of cooking.
• Perfect for meal prep – Makes a big batch, and the leftovers are chef’s kiss.

Ingredient Notes:

This isn’t just any vegetable soup. Every ingredient brings something unique to the table:

• V8 Juice – The secret ingredient! It gives the broth a bold, tomato-forward flavor that tastes like it’s been simmering for hours.
• Chickpeas (Garbanzo Beans) – Adds a bit of plant-based protein and a creamy texture.
• Cabbage – Gives the soup a slightly sweet, earthy depth while soaking up the broth beautifully.
• Carrots, Celery & Onion – The classic soup trio for that familiar, homemade taste.
• Frozen Green Beans, Peas & Corn – These make prep so much easier, and they taste just as good as fresh!
• Seasonings & Herbs – A mix of thyme, marjoram, and basil keeps the soup well-balanced and flavorful.

How To Make Vegetable Soup Recipe With V8?

Step 1: Sauté the Veggies

Start by heating a little olive oil in a large stockpot over medium-high heat. Toss in the carrots, onions, celery, and green pepper, and let them cook for a few minutes until they start to soften. Then, add the garlic and cook for another minute—just until it’s nice and fragrant.

Step 2: Build the Broth

Now, add in the chickpeas, cabbage, frozen green beans, peas, corn, and all those delicious seasonings. Then, pour in the V8 juice, diced tomatoes, and water. Give it all a good stir so the flavors can start blending together.

Step 3: Let It Simmer

Bring everything to a gentle boil, then reduce the heat and let the soup simmer for about 1 to 1.5 hours. The longer it sits, the better the flavors will meld. Before serving, remove the bay leaf and give it a taste to see if it needs any extra seasoning.

Storage Options:

This soup only gets better with time, so don’t be afraid to make a big batch!

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Let it cool completely, then portion into freezer bags or containers. It will keep for up to 3 months.
• Reheating: Warm it on the stovetop over medium heat, or microwave in 30-second intervals until heated through.

Variations and Substitutions:

Want to switch things up? Here are some fun ways to customize your soup:

• Make It Heartier: Add ground beef, shredded chicken, or turkey for a protein boost.
• Give It Some Spice: A little red pepper flakes or hot sauce will add a kick.
• Swap the Chickpeas: Try kidney beans, black beans, or white beans instead.
• Use Fresh Veggies: If you have fresh green beans or peas, toss them in! Just adjust the cooking time.

What to Serve with Vegetable Soup Recipe With V8?

This soup is delicious on its own, but if you want to make it a full meal, try pairing it with:

• Crusty Bread – Because dipping is non-negotiable.
• Grilled Cheese – The ultimate cozy combo.
• Side Salad – A fresh, crisp salad balances the warm soup beautifully.
• Cornbread – A slightly sweet contrast to the savory broth.

Frequently Asked Questions:

Can I make this in a slow cooker?
Absolutely! Just sauté the onions, carrots, and celery first, then toss everything into the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Can I add pasta or rice?
Definitely! Cooked orzo, small pasta, or rice can be stirred in at the end for a heartier meal.

Does V8 make the soup too salty?
Nope! It actually adds a rich depth of flavor. But if you’re watching your sodium intake, go for low-sodium V8 and adjust the seasonings to taste.

This Vegetable Soup Recipe With V8 is one of those recipes that never lets me down. It’s easy, filling, and packed with flavor, thanks to that genius splash of V8 juice.

The best part? It’s crazy versatile—throw in whatever veggies you have, add some protein, or make it spicy. It’s your soup, so make it your own!

Give it a try, and let me know how you like it! What’s your must-have ingredient in veggie soup? Drop a comment—I’d love to hear!

Keep the Flavor Coming – Try These:

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Vegetable Soup Recipe With V8

Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

This Vegetable Soup Recipe With V8 is a hearty and flavorful dish packed with vibrant vegetables and garbanzo beans in a rich tomato broth. The V8 juice adds depth, making this an easy and satisfying meal perfect for weeknight dinners or meal prep.

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16 Servings

Ingredients

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• 1 tablespoon olive oil
• 8 medium carrots sliced
• 2 large onions chopped
• 4 celery ribs chopped
• 1 large green bell pepper seeded and chopped
• 1 garlic clove minced
• 2 cups chopped cabbage
• 2 cups frozen cut green beans about 8 ounces
• 2 cups frozen peas about 8 ounces
• 1 cup frozen corn about 5 ounces
• 1 can 15 ounces garbanzo beans (chickpeas), rinsed and drained
• 1 bay leaf
• 2 teaspoons chicken bouillon granules
• 1 ½ teaspoons dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• ½ teaspoon dried basil
• ¼ teaspoon black pepper
• 4 cups water
• 1 can 28 ounces diced tomatoes, undrained
• 2 cups V8 juice

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Instructions

 

Sauté the Aromatics

1. In a large stockpot, heat the olive oil over medium-high heat. Add the carrots, onions, celery, and green bell pepper and sauté until the vegetables become tender, approximately 5–7 minutes. Stir in the minced garlic and cook for an additional one minute, ensuring it becomes fragrant without burning.

Incorporate the Remaining Ingredients

1. Add the garbanzo beans, cabbage, frozen green beans, frozen peas, frozen corn, bay leaf, and seasonings (chicken bouillon, parsley, salt, marjoram, thyme, basil, and black pepper) to the pot. Pour in the V8 juice, diced tomatoes, and water, stirring thoroughly to distribute the flavors evenly.

Simmer the Soup

1. Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover, and allow the soup to simmer for 1 to 1.5 hours, stirring occasionally. This will allow the flavors to meld and the vegetables to fully soften.

Final Adjustments and Serving

1. Once the vegetables have reached the desired tenderness, remove the bay leaf and discard it. Taste the soup and adjust the seasoning if necessary. Serve the soup warm, optionally garnishing with fresh parsley or grated Parmesan cheese.

Notes

This Vegetable Soup Recipe With V8 is naturally gluten-free; however, it is essential to check the labels of chicken bouillon granules and V8 juice to ensure they do not contain gluten additives. If needed, replace the bouillon with a certified gluten-free vegetable or chicken broth.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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