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Vegetable Soup with V8

This vegetable soup with V8 is the fastest hearty vegetable soup. Full of a ton of delicious vegetables in a flavorful tomato broth.

This easy homemade vegetable soup is the perfect recipe for fall. As the kids head back to school and sports pick back up I always need a ton of quick healthy meals everyone will eat. My oldest loves this soup before soccer practice because it is filling without feeling heavy. Nobody wants to be stuck at the soccer field with hungry kids!

v8 vegetable soup with a crust of bread on a cutting board

Fresh, canned, or frozen vegetables and a few fragrant herbs get simmered in V8 low sodium vegetable juice until tender. Thats it, it’s that simple! It is fantastic way to use up all the scraps in your produce drawer.

This hearty soup is perfect for busy nights. It is a quick healthy meal that you can customize with whatever vegetables you have on hand or your kids are willing to eat! Add pasta and ground sausage or diced russet potatoes and peas for the perfect hearty meal on those cold winter nights.

ingredients for v8 vegetable soup

Ingredients for Vegetable soup with V8

Vegetable juice: the vegetable juice adds a lot of flavor to this quick soup creating a flavorful broth. My favorite is V8 low sodium vegetable juice.

Vegetables: fresh vegetables, frozen vegetables , or canned vegetables. You can use whatever you have on hand just strain any canned vegetables. I always use the carrots, celery, onion, and fresh garlic as a flavor base and then use whatever else we have on hand.

Spices: my favorite thing to add to this veggie soup is a sprig of thyme from the garden and bay leaves but you can use whatever you have on hand. Italian seasoning works great!

Broth: I like to use low sodium chicken broth because I always have it on hand but you can use vegetable broth, beef stock, or even more tomato juice.

veggies and herbs on white counter top

Required Supplies

A dutch oven: or large soup pot for cooking the soup in.

Cutting board: to prep your vegetables on.

Knife: if you are using fresh vegetables they will need to be chopped.

Peeler: for prepping carrots.

Wooden spoon: for sautéing the vegetables

Souper cubes: for freezing leftovers

Soup thermos: for bringing leftovers for lunch. This is the best soup thermos!

How to make Vegetable soup with V8

Prepare your vegetables. Peel and dice raw veggies, and drain and canned vegetables except the tomatoes.

In a large dutch oven or soup pot heat olive oil over medium heat.

Sauté onions, garlic, carrots, and celery until fragrant and tender.

stirring ingredients

Add thyme, bay, salt and pepper. Stir until combined.

Mix in canned tomatoes, broth and vegetable juice, green beans and any other fresh vegetables you are using. Simmer on low for 20-30 minutes, stirring occasionally.

Add cannelloni beans and any canned, frozen, or leftover veggies you are using. Stir until combined.

Simmer for 15 minutes more, or until heated though.

Adjust the seasoning to taste and enjoy! Serve with crusty bread and Parmesan cheese.

Can I Make vegetable soup in a Crockpot?

Yes, vegetable soup works great in a slow cooker.

Slow cooker instructions

Prepare your vegetables. Peel and dice raw veggies, and drain any canned vegetables except the tomatoes.

In a large sauté pan heat olive oil over medium heat.

Sauté onions, garlic, carrots, and celery until fragrant and tender.

In a large Crockpot, combine sautéd vegetables with canned tomatoes, veggies, tomato juice, and broth.

Sprinkle with salt, pepper, and thyme. Using a wooden spoon stir until well combined.

Add bay leaves on top and set your Crockpot/slow cooker on low for 8 to 10 hours.

Remove bay leaves. Mix your soup and adjust the seasoning to taste and enjoy! Serve with crusty bread and Parmesan cheese.

pot of soup

How to store vegetable soup

Store cooled soup in an air tight container in the refrigerator for up to three days.

This hearty vegetable soup freezes really well. I always make a double batch and freeze individual portions in super cubes or in a freezer bag. I love being able to pull out individual servings to put in my son’s lunch!

Vegetables that are good additions in Hearty Vegetable Soup:

  • Corn
  • peas
  • diced zucchini
  • diced bell peppers
  • peeled diced potatoes
  • peeled diced sweet potatoes
  • kidney beans
  • garbanzo beans
  • chickpeas
  • lima beans
  • kale

Variations on V8 Vegetable Soup

If you prefer a hamburger vegetable soup add 1lb of cooked ground beef and a little garlic powder.

If you don’t love beans add 1 1/2 cups of peeled diced potatoes or 1/2 cup of your favorite small pasta instead.

The best part about this easy meal is you can mix any variety of veggies you like. Frozen veggies do not need to be thawed but canned veggies should be drained before being added to the soup.

Can I Freeze Vegetable Soup?

Yes. We always make a double batch because vegetable soup freezes really well.

bowl of v8 vegetable soup
Yield: 6 servings

Vegetable Soup with V8

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This vegetable soup with V8 is the fastest hearty vegetable soup. Full of a ton of delicious vegetables in a flavorful tomato broth.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 4 celery stalks, diced
  • 4 carrots, peeled and diced
  • 4 cups of V8 vegetable juice, low sodium
  • 1-2 cups chicken broth, low sodium
  • 1 1/2 cups of green beans, halved
  • 1-13oz can of white beans
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 sprig of fresh thyme or oregano
  • 1-2 dried bay leaves

Instructions

  1. Prepare your vegetables. Peel and dice raw veggies, and drain and canned vegetables except the tomatoes.
  2. In a large dutch oven or soup pot heat olive oil over medium heat.
  3. Sautee onions, garlic, carrots, and celery until fragrant and tender.
  4. Add thyme, bay, salt and pepper. Stir until combined.
  5. Mix in canned tomatoes, broth and vegetable juice, green beans and any other fresh vegetables you are using. Simmer on low for 20-30 minutes, stirring occasionally.
  6. Add cannelloni beans and any canned, frozen, or leftover veggies you are using. Stir until combined.
  7. Simmer for 15 minutes more, or until heated though.
  8. Adjust the seasoning to taste and enjoy! Serve with crusty bread and Parmesan cheese.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 177Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 432mgCarbohydrates: 31gFiber: 8gSugar: 9gProtein: 9g

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