Lunch

Very Veggie V8 Soup is for Lunch.

Very Veggie V8 Soup takes 15 minutes to prepare.

Very Veggie V8 Soup takes 30 minutes to cook.

Very Veggie V8 Soup makes 4 servings.

The ingredients for Very Veggie V8 Soup are:

1 cup raw chopped carrots
1 small potato chopped small
1small onion chopped
2 cloves of garlic minced fine
half a small cabbage head
1 cup celery chopped
(add any other vegtables you like or have on hand-these are just my staples)
2 cups cooked pasta (wheat or regular)
1 regular jug of low-sodium V8 juice
1 bay leaf
1 tsp dried thyme
1 cup chicken stock or buillion cubes(or veg stock)
1tbl EV Olive Oil

Here is how you make Very Veggie V8 Soup:

Chop all your vegtables and garlic into bite sized pieces. Add your EVOO to the bottom of a stock pot on medium heat. Once hot add onions and cook to translucence. Add cabbage, garlic,carrots, potato, and celery, season with salt and pepper, and cook for 5 more minutes. Add thyme, bay leaf, and stock and bring to a boil. Add V8 and cook until all vegtables are tender.While cooking the vegatables boil some water in a separate pot and cook pasta to al dente. I sometimes make a little extra for another meal the next day.Once soup is fully cooked spoon into bowls adding the pasta to taste. I also recommend waiting to season until indiviually portioned to control the sodium. A little parmesan cheese is also fabulous. This soup is even better for leftovers so make a lot and enjoy the next day!Number of Servings: 4Recipe submitted by SparkPeople user LOSUNS.

The nutritional information for Very Veggie V8 Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 170.5

• Total Fat: 4.7 g
• Cholesterol: 5.3 mg
• Sodium: 520.5 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 5.1 g
• Protein: 6.9 g

The dietary needs meet for Very Veggie V8 Soup is Low Fat