5 from 252 votes
Vegetable Soup
This Vegetable Soup starts with sautéed aromatics including onion, celery, and garlic, then simmers a medley of vegetables like potatoes, carrots, corn, peas, green beans, and tomatoes in chicken broth and V-8 juice. The result is a richly flavored broth with tender, varied vegetables.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
6
servings
Calories:
179 kcal
Course:
Soup, Dinner
Cuisine:
American
Ingredients
- 1/4 cup olive oil
- 1 yellow onion , diced
- 2 talks celery , diced
- 2 cloves garlic , minced
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1 large potato , peeled and diced
- 2 carrot sliced
- 1 cup corn
- 1 cup pea
- 1 cup green beans , chopped
- 2 vine tomatoes , diced
- 4 cups chicken broth
- 2 cups V-8 juice
Instructions
- In a large stock pot add the olive oil over medium heat and sauté the onions, celery and garlic for 4-5 minutes until translucent.
- Add in the rest of the ingredients and bringing to a boil, then reduce to a simmer for 30 minutes.
Cup of Yum
Notes
- Using the cooking times in the instructions can help manage kitchen timing effectively.
Nutrition Information
Calories
179kcal
(9%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
1389mg
(58%)
Potassium
775mg
(16%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
4355IU
(87%)
Vitamin C
42.4mg
(47%)
Calcium
57mg
(6%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 179
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 1389mg | 58% |
| Potassium | 775mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 4355IU | 87% |
| Vitamin C | 42.4mg | 47% |
| Calcium | 57mg | 6% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.