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Nutrition Facts
Serving Size 1 (317g) Recipe makes 10 servings
Calories 83
Calories from Fat 5		(6%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 945mg		39%
Potassium 679mg		19%
Total Carbohydrate 19.2g		6%
	Dietary Fiber 4.4g	17%
	Sugars 10.0g
Protein 3.0g		5%
detailed view... how is this calculated?

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V-8 Soup

Recipe #52679 | 2½ hours | 25 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: CookbookCarrie
Jan 29, 2003

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

SERVES 10 (change servings and units)

Ingredients

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

Directions

1
Chop& Dice veggies, add all ingredients to a stock pot.
2
Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot.
3
Bring to a boil, turn down to simmer and cook about 2 hrs.
4
until veggies are soft.
5
I divide into 1 1/2 cup servings and freeze in bags.

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Featured Reviews for This Recipe

From: mhartman

On Nov 12, 2008

I have used this recipe for a long time and love it. If I substitute the soup for 1 meal a day and watch what I eat for the other 2 meals I can lose weight very nicely at about 2 lbs per week which is just right. You can be adventurous with it and put any veggies in it. I roasted the garlic before adding it this last time and it really added a nice flavor to it.

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From: ZaarAddict

On Aug 30, 2008

Gets a 5 star because it's packed with veggies, easy, tasty. Also because my 6 yo "snuck" a taste while it was cooling and then proceeded to have a full bowl. She consumed her daily fluid needs as it has a bit of a bite for her. Very good and I already have plans to make it a more hearty soup by adding browned burger and rotini pasta to a portion of the leftovers.

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From: Plainbil

On Aug 17, 2006

A very good soup. I use the low sodium V-8. Also you can make it a meal by adding some cooked chicken tenders, cubed. Then add some corn starch mixed with water to thicken.Served over rice.

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From: SusieQusie

On Jul 27, 2005

Very tasty but quite salty. Will tinker with low salt ingredients next time. That said, I divided it into single servings & use it to take the edge off my appetite. Thanks for posting.

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