This soup is one that is super easy to throw together and offers a great way to use up vegetables you might have over stocked on. You can also supplement with frozen or canned if you feel the need. Mom likes to add a can of black beans for added fiber and protein – I try to keep it LOW fat and low cal – so adding calories is not my goal.
V-8 Vegetable Soup - Freezer Friendly
- 64 oz bottle V-8 Juice Use store brand - works great
- 2 ea large Beef Boullion Cubes
- 4 ea Carrots diced
- .5 ea Onion diced
- 3 ea cloves garlic diced
- 1 ea small head broccoli chopped into 1/2" pieces
- 1/4 ea head cauliflower chopped into 1/2" pieces
- 6 ea stalks of celery diced
- 1/2 ea Bag Coleslaw Cabbage Mix About 3-4 Cups
- 4 C Water approx
In a large stockpot heat olive oil and add onion and celery, saute until translucent
Add Garlic and saute until just brown
Add in everything else except cabbage - the water is adjustable, I usually use half to 3/4 of the V-8 jug - but it depends upon how much veg you add in.
Cover and bring to a simmer, turn down to medium low to low and let it simmer for an hour or two - depending upon the size and hardness of the veggies you use.
Last 30 minutes, add in your cabbage slaw mix and stir well.
If you use soft veggies like zucchini or eggplant, be sure to only add them the last 1/2 hour.
Package in 16oz containers and cool...then freeze!
Heat a container with the lid cracked in a microwave for 2 minutes, stir and microwave 1-2 minutes more.