Spicy V8 Vegetable Soup Recipe is so quick and easy and you get all those great spice flavors in one easy liquid. Because of the Coronavirus, California has a stay-at-home order in effect and I've been telecommuting for over thirty days now. My daily exercise consists of walking to the mailbox and the occasional drive down the coast.
It could be worse, I'm healthy, and that I am thankful for. Since my activity level is reduced I don't want to eat heavy meals. I do love making soups and this is one of my all-time favorites because it's quick, easy and you can make substitutions to fit your personal taste.
Switch up the vegetable to the season or add chunks of pre-cooked chicken for a hearty soup.
The soup also tastes even better the next day, so why not make a double batch.
These are the ingredients I use, but you can mix and match the vegetable to your liking. Sometimes I add in a little parsnip or use a spicy bloody mary mix instead of the V8 juice. Years ago I would use Snap-E-Tom but for some reason, I can't find it in the stores anymore.
- Water - I prefer to use filtered or bottled water, it justt astes cleaner to me.
- Spicy V8 Juice or Bloody Mary Mix - Adding V8 is a incredibly easy way to add flavor and depth to vegetable soup.
- Potatoes - You can use a Russet or step it up with bite size baby red potatoes.
- Yams - these can be cooked either peeled or unpeeled.
- Celery Seed - I don't always have fresh celery handy but I always have dried celery seed, it taste great and no chopping. My favorite is from Morton & Basset.
- Cabbage - Use a green cabbage and either slice into small wedges or slices.
- Carrots - I sometimes use frozen carrots and in a pinch substituted canned, just make sure to rinse and add a few mnutes before the soup is done cooking.
- Broccoli - I usually prefer the ease of using frozen broccoli florets.
- Onion - fresh diced onion or if you can always go with a dehydrated onion.
- Zucchini's - I'm partial to using fresh but frozen is good to have on hand, as with most frozen f=vegetables the taste difference is minimal.
- Salt and pepper - a nice fresh ground pepper and kosher sea salt.
You can use fresh vegetable or frozen. If you use frozen vegetable check the cooking time on the package and adjust accordingly so you don't overcook and end up with veggie mush.
If all you have is tomato juice you can make your own spicy juice by adding in a little tabasco, a dash of worstereshire, and black pepper.
Instructions for V8 Vegetable Soup
In a a medium stockpot or dutch oven, add the water, V8 and celery seed and bring to a low boil.
Add the potatoes, yams, cabbage. and onion and cook for 15 minutes.
Lower heat to low-medium and add the, zucchini and continue cooking for an additional 15 minutes.
Add the broccoli florets and continue cooking another 5 minutes until the vegetables and potatoes are tender.
Season to taste.
Now, that was easy, now add some warm crusty bread and you have a classic peasant meal. Tasty, easy and unfussy.