Use tomato-vegetable juice cocktail with broth to make the base for this soup packed with vegetables, including cabbage, squash, carrots, and spinach.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
83 Calories
Recipe Instructions
Step 1
Stir chicken broth, tomato-vegetable juice cocktail, spinach, cabbage, carrots, zucchini, onion, red bell pepper, tomatoes, garlic bay leaf, salt, pepper, basil, and oregano together in a large pot; bring to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.
Ingredients
½ teaspoon salt
½ teaspoon ground black pepper
1 onion, chopped
1 bay leaf
½ teaspoon dried oregano
3 carrots, chopped
1 red bell pepper, chopped
½ teaspoon dried basil
4 cloves garlic, chopped
1 (10 ounce) bag fresh spinach
2 zucchini, diced
1 (14.5 ounce) can chopped tomatoes
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
