V 8 Soup Recipes

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V-8 SOUP

A great veggie soup quick to prepare and freezes great!!! I use this to "fill up" before I eat my entree. 1 WW point per 1 1/2 cup serving

Provided by CookbookCarrie

Categories     Vegetable

Time 2h25m

Yield 10 serving(s)

Number Of Ingredients 11



V-8 Soup image

Steps:

  • Chop& Dice veggies, add all ingredients to a stock pot.
  • Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot.
  • Bring to a boil, turn down to simmer and cook about 2 hrs.
  • until veggies are soft.
  • I divide into 1 1/2 cup servings and freeze in bags.

1 (46 ounce) can V8 vegetable juice
1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers
6 stalks celery, sliced
1/2 medium green cabbage, large shred
1 medium onion, diced
6 medium carrots, sliced
2 medium green peppers, chopped
1 envelope onion soup mix
1 beef bouillon cube
1 teaspoon garlic powder
1 teaspoon black pepper

V8 SOUP

If you love your glass of V8 in the morning, imagine a steaming hot bowl of it [as a soup] at lunchtime with a creamy grilled cheese sandwich!

Provided by TROY RAY

Categories     Other Snacks

Time 15m

Number Of Ingredients 6



V8 Soup image

Steps:

  • 1. Dissolve arrowroot powder in a 1/4 cup of lukewarm water.
  • 2. Place V8 Juice®, crushed tomatoes and kosher salt in large pan and bring to boil. Reduce by a quarter; about 7 minutes.
  • 3. Reduce heat to a simmer and stir in arrowroot mixture and cook for another 3 to 4 minutes until "soup" thickens.
  • 4. Garnish with sour cream and chopped parsley. Enjoy!

8 c v8 juice®, classic or spicy
3 Tbsp arrowroot powder
1 15 ounce can(s) crushed tomatoes
1 Tbsp kosher salt
chopped flatleaf parsley [for garnish]
sour cream [for garnish]

V8 CABBAGE SOUP

I've tried a variety of cabbage soups, and none can compare to my tasty bowl of heaven, taste great and its good for you !!

Provided by Chef Dan 74

Categories     Low Protein

Time 1h

Yield 5 quarts, 6-8 serving(s)

Number Of Ingredients 10



V8 Cabbage Soup image

Steps:

  • Clean and cut your fresh vegetables into small bite size pieces.
  • Next add oil and all your vegetables to a five quart sauce pan, high heat for about four minutes.
  • Next add soup packet mix, can of stewed tomatoes, and all of V-8 juice, bring to boil, then reduce heat and simmer 45 minutes to an hour.
  • If you want your soup to have some heat add a couple dashes of the Cholula hot sauce to individual servings.Very tasty soup.

Nutrition Facts : Calories 144.1, Fat 3.2, SaturatedFat 0.6, Cholesterol 0.1, Sodium 722.7, Carbohydrate 27.5, Fiber 8, Sugar 12.5, Protein 5.9

1 head cabbage
1 large yellow onion
2 green bell peppers
1 bunch celery
5 -6 large carrots (peeled )
1 (7 ounce) can mushrooms
1 -1 7/8 ounce vegetable soup mix
1 -46 fluid ounce low-sodium V8 juice
1 (14 ounce) can Mexican-style tomatoes
1 tablespoon extra virgin olive oil

V-8 SOUP

15 minutes to the table! Vary taste by what you have on hand. Many "cream of" soups will do: celery, mushroom, chicken with herbs. Also, veggies can be Pasta Accents (with noodles), leftovers or canned...whatever. Also, pass hot sauce for the adults and add whatever spices you like (basil, oregano, parsley, salt...) Although it really doesn't need any! I just made this tonight and we all had three helpings (including my toddler)!

Provided by twinsplusonemom

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4



V-8 Soup image

Steps:

  • While browning ground chuck, pour V-8 and cream soups into another pot.
  • Heat soup mixture to a boil.
  • Reduce heat,add vegetables and cover.
  • When beef is done, drain and add to soup.
  • Heat 10 minutes, over medium heat, stirring every so often.
  • Serve hot with breadsticks.
  • Yum-Yum (as my 2-year old says!).

Nutrition Facts : Calories 503.2, Fat 28.8, SaturatedFat 10.4, Cholesterol 90.4, Sodium 1814.1, Carbohydrate 35.3, Fiber 5.5, Sugar 11.6, Protein 27.8

1 lb ground chuck, browned
1 (46 ounce) bottle V8 vegetable juice
2 cans cream of chicken soup
1 bag frozen mixed vegetables

V8 CHICKEN VEGETABLE SOUP

Make and share this V8 Chicken Vegetable Soup recipe from Food.com.

Provided by weekend cooker

Categories     Chicken

Time 5h10m

Yield 4-6 soups, 4-6 serving(s)

Number Of Ingredients 7



V8 Chicken Vegetable Soup image

Steps:

  • Combine all ingredients except corn, peas, and chicken in a slow cooker.
  • Cover, and cook on low 4-6 hours.
  • Add vegetables and chicken 1 hour before serving.

Nutrition Facts : Calories 368.4, Fat 8.1, SaturatedFat 2.2, Cholesterol 46.4, Sodium 1337.3, Carbohydrate 51, Fiber 13.3, Sugar 6.5, Protein 27.9

1 (1 ounce) low sodium taco seasoning mix
1 (32 ounce) can low-sodium v-8 juice
1 (16 ounce) jar salsa
1 (15 ounce) can black beans
1 cup frozen corn
1 cup frozen peas
2 chicken breasts, cooked, and shredded

V8 VEGETABLE SOUP

My mom always makes vegetable soup this way, and it's perfect when you feel like you're coming down with something. Packed full of vitamins without tasting like it! This is also extremely versatile and can be changed according to your tastes. Serve with crusty bread or crackers.

Provided by Lady Wheeler

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8



V8 Vegetable Soup image

Steps:

  • In a medium stock pot, cook beef, onion and garlic over medium heat until onion is tender and beef is slightly pink in the center.
  • Drain excess fat and return to pot.
  • Combine the rest of the ingredients and bring to a boil.
  • Reduce heat and simmer for 15-20 minutes or until vegetables reach desired tenderness. (In case your mixed vegetables contain carrots or other roots).

Nutrition Facts : Calories 321.8, Fat 15.2, SaturatedFat 6, Cholesterol 50.6, Sodium 970.9, Carbohydrate 28.4, Fiber 6.9, Sugar 13.7, Protein 19.3

1 lb stewing beef
1 medium onion, chopped
1 garlic clove, minced
1 (46 ounce) can vegetable juice
2 (14 ounce) cans mixed vegetables, halfway drained
1 (14 ounce) can diced tomatoes, undrained
1 tablespoon parsley, chopped
salt and pepper

V8 SOUP

Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients.

Provided by Millereg

Categories     Grains

Time 1h

Yield 2/3 gallon, 10 serving(s)

Number Of Ingredients 11



V8 Soup image

Steps:

  • Place potatoes and onions in soup pot and just cover with water.
  • Add butter and boil until potatoes are tender but not too soft.
  • Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
  • Bring to a boil, and then reduce heat to low and cook for 15 minutes.
  • Just before serving stir in milk and salt and pepper.

Nutrition Facts : Calories 113.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.4, Sodium 304.4, Carbohydrate 24.2, Fiber 3.6, Sugar 7.6, Protein 3.2

1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can crushed tomatoes
32 fluid ounces V8 vegetable juice (or other canned/bottled vegetable juice)
16 fluid ounces vegetable broth or 16 fluid ounces stock
2 -3 large potatoes, peeled and diced
1 -2 large vidalia onion, diced (or other sweet onions)
1/4-1/2 cup milk
6 tablespoons Worcestershire sauce (or to taste)
1/2-1 tablespoon unsalted butter or 1/2-1 tablespoon margarine
salt
freshly ground black pepper

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