Super Veggie Soup

21 Jun

Growing up I didn’t like a whole lot of different kinds of soups except my mom used to make a vegetable bacon soup which had a base of V8 juice. And oh man did i love it when I was a kid! Now, if you have read any of my previous posts regarding The Veg Project you will note that I haven’t eaten any pork related products since I was 11 years old, therefore when in my mid-twenties I decided that I wanted that little slice of my childhood I needed to adapt the recipe. It also involved a series of microwaving different items- which I am generally not in favor of doing so it differed greatly, but still provides me the same comfort as it did as a child.
It’s healthy, delicious and above all, nutritious. I honestly don’t think you could pack any more servings of vegetables into one soup! I am also a weirdo who happens to love making homemade soups all summer, I know I’m strange. I don’t know if its because I soup is light and I generally try eat a little lighter in the summertime or if its because my husband keeps my house Arctic cold (and my office at work is as well), but I love soup in the summer.
Here’s my Super Veggie Soup recipe:

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Super Veggie Soup: 

Ingredients:

1 tablespoon olive oil
1/2 yellow onion chopped
4 Yukon gold potatoes peeled and diced
3 celery sticks chopped
3 carrots chopped
3 cups Original V8 Juice
1.5 cups water
1 teaspoon crushed garlic
2 zucchinis quartered
1 yellow summer squash quartered
1/2 cup frozen peas
Salt and ground black pepper to taste
*A couple dashes hot sauce optional

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Heat olive oil over medium high heat and add chopped onion, sauté but do not allow to brown, add carrots, celery, and potatoes, cook for approximately 3-4 minutes stirring occasionally to avoid sticking. Add V8 juice, garlic, and water, stir to combine. Add salt and pepper and a couple dashes hot sauce if desired. Bring mixture just to a low boil and add zucchini and summer squash and reduce to simmer. Simmer approximately 20 minutes until vegetables (specifically potatoes are tender), add frozen peas, allow to summer for another 3-5 minutes until cooked through. Enjoy!
I decided in the middle of making the soup that I would enjoy mine with some freshly baked wheat bread (since I had it on hand) so I made a “no knead” wheat bread mix. I must say that for a 50ish minute box recipe deal, it wasn’t bad at all. In fact it was quite good!

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One Response to “Super Veggie Soup”

  1. Kath June 21, 2013 at 9:48 am #

    Yum! Great pics too 🙂

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