Vegetable Soup with V8 Juice

🧂 Ingredients

• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium white or yellow onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 64 ounces V8 or other tomato/vegetable juice
• 2 medium russet potatoes, diced
• 15 ounces canned diced tomatoes

  do not drain
• 1 to 2 cups corn, fresh, frozen or canned (drained)
• 1 to 2 cups peas, fresh, frozen or canned (drained)
• 1 to 2 cups green beans, fresh, frozen or canned (drained)
• 1 to 2 cups lima beans, fresh, frozen or canned (drained)
• 1 to 2 cups squash, quartered
• 1 to 2 cups zucchini, quartered
• 2 bay leaves, whole
• 1 tbsp sugar
• 1/4 tsp dried basil
• 1/8 tsp dried parsley
• 1/8 tsp dried thyme
• salt and pepper to taste
• 8 ounces water

  as needed to thin soup

Instructions

• 1 Rinse and prep veggies if using fresh (or drain cans if using canned–do not
  drain tomatoes). Potatoes can be peeled or left ‘rustic’. You’ll need a skillet
  and a 6 or 7 quart crockpot/slow cooker.
• 2 Heat oil in a skillet on medium. Add in the diced onion, celery, carrot, and
  garlic. Cook, stirring often, until onions are translucent and mixture is
  fragrant (about 5 minutes)
• 3 In a large Crockpot, combine onion/celery/carrot mixture with half of the
  vegetable juice. Stir in spices and diced tomatoes. Add in all remaining veggies
  and vegetable juice. Stir mixture and add in 1 cup water (or as needed to nearly
  fill Crockpot)
• 4 Add bay leaves on top and set Crockpot/slow cooker for low, 8 to 10 hours. At
  the end of cooking, check flavors and add more salt and pepper to taste. Remove
  bay leaves before serving.
• 5 Refrigerate leftover soup for up to 4 days. Soup can also be frozen for 3
  months.

Nutrition Info