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
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
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
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
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.
Provided by RemyGage
Categories Clear Soup
Time 26m
Yield 8 serving(s)
Number Of Ingredients 13
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 POT ROAST
Here is another recipe from V8, I haven't tried this one yet, but I am going to try to adapt it for the slow-cooker. My Hubby works a lot of long and unpredictable hours, so the slow-cooker is my blessing in disguise. I will let you know how it works out - But for those that don't want to use the slow cooker - here is the recipe -
Provided by Chef mariajane
Categories Roast Beef
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a 6-quart saupot over medium-high heat. Add the beef and cook until it's well browned on both sides. Pour off any fat.
- Add 1 3/4 cups vegetable juice, garlic powder and black pepper to the saucepot and heat to a boil. Reduce heat to low. Cover and cook for 1 hour and 45 minutes.
- Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.
- Remove the beef and vegetables to a platter. Stir the flour and remaining vegetable juice in a small bowl until the mixture is smooth, Stir the flour mixture into the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
- SERVING SUGGESTION: Serve with couscous tossed with pine nuts. For dessert serve with apple crisp.
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
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
VEGETABLE BEEF SOUP - PRESSURE COOKER RECIPE- BILL KNAPP'S
One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of conventional method.
Provided by Uncle 12
Categories Vegetable
Time 55m
Yield 4 quarts, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In 5 or 6 quart pressure cooker brown beef on all sides in oil.
- Stir in all ingredients EXCEPT tomatoes.
- Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
- Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
- Remove from heat and let pressure release conventionally.
- Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
- I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.
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
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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