Hearty Homemade Vegetable Soup
Hearty Vegetable Soup is a perfect warming meal for a cold winter evening. This soup is incredibly flavorful and super-packed with veggies and protein. It's light on calories, healthy, and easy. Using V8 juice enhances the taste of the broth, making it one of the best vegetable soups you'll make!
Servings: 5 quarts
- 4 tbsp olive oil
- 3 large onions, chopped
- 10 garlic cloves, minced
- 10 celery stalks, plus leaves, chopped
- 10 carrots, peeled and chopped
- 8 cups V8 vegetable juice
- 12 cups vegetable broth
- 2 13 oz diced tomato cans
- 1 13 oz can of green beans
- 12 oz corn
- 3 tsp each of parsley, thyme, salt
- ½ tsp pepper
- 2 ½ tsp basil
- 1 13 oz can of cannelloni beans
- 6 oz ditalini pasta (½ box)
In a large stock pot, heat oil on medium heat and add carrots, celery, garlic,, and onions. Cook until tender-crisp, about 5 minutes.
Add tomatoes (and juices), corn, green beans, broth, vegetable juice, salt, pepper, thyme, basil, and parsley. Simmer on low for 75 minutes, stirring occasionally.
Add cannelloni beans and ditalini pasta. Stir and simmer for 15 minutes more, stirring often.
Remove from heat, taste, and adjust seasonings as needed. Serve with crusty bread.
This makes a huge amount of soup! You can freeze leftovers for 6 months or store in the fridge for about 10 days. To make less, simply decrease all ingredients proportionately.
You can reduce the amount of vegetables and increase the ditalini if desired.