Appetizers / Soups / Salads

April's Vegetable Soup is for Soup.

April's Vegetable Soup takes 20 minutes to prepare.

April's Vegetable Soup takes 90 minutes to cook.

April's Vegetable Soup makes 12 servings.

The ingredients for April's Vegetable Soup are:

3 cans V-8 hot and spicy vegetable juice
4 cups 99% fat free beef broth
1 cup water
1 can chickpeas
1 can green beans
1 can petite diced tomatoes
1 packet of dry onion soup mix
7 large carrots, cut into 1/2 inch pieces
1/2 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
3 stalks celery, chopped
5 leaves of fresh basil, sliced
salt to taste
pepper to taste
2 tbsp. dried basil
1 tbsp. dried thyme
1 tsp. dried oregano
1 cup garden rotini noodles
3/4 cup frozen peas

Here is how you make April's Vegetable Soup:

Combine all ingredients except peas, fresh basil, and noodles in a large dutch oven. Heat to a boil, then cover and simmer on low heat (stirring occasionally) for 1 hour. Uncover and add pasta, fresh basil, and peas and cook uncovered for 30 more minutes, stirring occasionally.Let cool for 30 minutes covered before putting away.Number of Servings: 12Recipe submitted by SparkPeople user LIRPAC.

The nutritional information for April's Vegetable Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 123.2

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 939.1 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 5.6 g
• Protein: 4.6 g