V 8 Soup Food

V8 SOUP

V8 Soup image

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

Ingredients

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

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

V-8 SOUP

V-8 Soup image

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

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

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.

HAMBURGER VEGETABLE SOUP WITH V8 JUICE

Hamburger Vegetable Soup with V8 Juice image

With 5 simple ingredients, you can have a warm, hearty, family-pleasing soup on the table. Hamburger Vegetable Soup with V8 Juice is the perfect meal for hungry kids and adults. Using a bottle of V8 and a bag of frozen vegetables makes this meal totally doable for a busy weeknight.

Provided by Barbara

Categories Main Course Soup

Time 1h

Number Of Ingredients 5

Ingredients

1 pound ground beef
1 medium onion, diced
2 cups potatoes, peeled and diced
46 fluid ounces V8
16 ounces frozen vegetable blend (mixed vegetables)

Steps:

Brown ground beef and onion, breaking into small pieces.
Season the meat mixture with salt and pepper.
Add diced potatoes, V8 juice and frozen vegetables.
Bring to a boil over medium heat; then reduce heat to low and simmer for approximately 35 minutes of until all the vegetables are cooked through.
Serve with crackers or cornbread.

Nutrition Facts : ServingSize 226.796 g, Calories 175 kcal, Carbohydrate 17 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 27 mg, Sodium 242 mg, Fiber 3 g, Sugar 4 g

V8 VEGETABLE SOUP (PRESSURE COOKER)

V8 Vegetable Soup (Pressure Cooker) image

Good version of that diet soup everyone has a recipe for. You'll need a large (6 to 8 litre) pressure cooker for this. Alternatively just use a regular stock pot - but it will take longer. Freezes and reheats well.

Provided by RemyGage

Categories Clear Soup

Time 26m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 head cabbage (chopped)
2 onions (chopped)
2 green capsicum (seeded & chopped)
1/2 bunch celery (chopped)
5 carrots (chopped)
300 g green beans (sliced)
1 1/4 liters v 8 vegetable juice
2 (14 ounce) cans diced tomatoes
40 g French onion soup mix
salt and pepper
1 bay leaf
2 minced garlic cloves
2 chicken stock cubes

Steps:

Combine all ingredients in a large pressure cooker and add spring water to cover.
Lock the lid in place and bring to pressure over high heat. Lower the heat and cook for 6 minutes.
Remove from the heat and use a quick release method to release pressure.

Nutrition Facts : Calories 129.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 1071.4, Carbohydrate 29.2, Fiber 7.8, Sugar 15.3, Protein 5

V8 CABBAGE SOUP

V8 Cabbage Soup image

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

Ingredients

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

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

V-8 SOUP

V-8 Soup image

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

Ingredients

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

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

V8 AND MOZZARELLA SOUP

V8 and Mozzarella Soup image

Gives you a warm pick me up in 5 minutes, for lunch or dinners. I will give you the amount per person, and you can chose what sort of changes you want to make. Obviously larger amounts do in a saucepan lol. This is what I do for lunch in a hurry. Satisfying, easy and can be dressed up in many ways. This is just the base which is great on its own..

Provided by MarraMamba

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1 cup v 8 vegetable juice
2 ounces mozzarella cheese

Steps:

Cube the mozzarella.
Heat your V8 in a cup in the microwave to boiling.
Drop in cubes of mozzarella and stir until they start to melt.
Serve immediately.
Sometimes I grate another 2 ounces on top so I can put the spoon down the lake of mozzarella, get some soup and a little more cheese -- .

Nutrition Facts : Calories 216.4, Fat 12.9, SaturatedFat 7.5, Cholesterol 44.9, Sodium 835.3, Carbohydrate 12.2, Fiber 1.9, Sugar 8.6, Protein 14.1

V8 CHICKEN VEGETABLE SOUP

V8 Chicken Vegetable Soup image

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

Ingredients

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

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

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V 8 Soup Food

V8 SOUP

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

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

HAMBURGER VEGETABLE SOUP WITH V8 JUICE

With 5 simple ingredients, you can have a warm, hearty, family-pleasing soup on the table. Hamburger Vegetable Soup with V8 Juice is the perfect meal for hungry kids and adults. Using a bottle of V8 and a bag of frozen vegetables makes this meal totally doable for a busy weeknight.

V8 VEGETABLE SOUP (PRESSURE COOKER)

Good version of that diet soup everyone has a recipe for. You'll need a large (6 to 8 litre) pressure cooker for this. Alternatively just use a regular stock pot - but it will take longer. Freezes and reheats well.

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 !!

V-8 SOUP

V8 AND MOZZARELLA SOUP

V8 CHICKEN VEGETABLE SOUP

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

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