Ingredients50 m servings 83
- 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.
- Cook's Notes:
- You can add salsa, beans, rice, or pasta if you wish.
- Use water in place of chicken broth, if you wish.
- Summer squash can be substituted for zucchini.
Per Serving: 83 calories; 0.6 16.2 4 2 890 Full nutrition
ReviewsRead all reviews 5
This was a nice, tomato based vegetable soup. I used a vegetable tomato sauce from AR site instead of the bottled cocktail. It is a hearty soup that will warm you on an early Spring evening. I f...
This is a nice, simple vegetable soup. I sprinkled in some Italian seasoning. I think some pasta would be good in it, which is suggested in the Cook's notes. I used summer squash instead of zucc...
Delicious veggie meal. Made it for my vegetarian girlfriend and it was awesome. Served with some grilled cheese, it’s bomb!
Skipped cabbage. Added kale. Used mushroom stock instead of chicken stock. Sauteed onion and zucchini fon high irst to give more body. Used rest of bloody Mary mix bottle as base instead of v8 (...