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    Home ~ Recipes ~ Dinner Recipes for One

    Small Batch V8 Vegetable Soup Recipe

    LAST UPDATED: Nov 10, 2020 · PUBLISHED: Apr 24, 2020 · BY: Sydney · Leave a Comment

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    Spicy V8 Vegetable Soup Recipe is so quick and easy and you get all those great spice flavors in the broth. This is one of my all-time favorite homemade vegetable soup because it's quick, easy and you can make substitutions to fit your personal taste.

    The soup also tastes even better the next day, so why not make a double batch.

    bowl of V8 vegetable soup with Croissant this Recipe

    Ingredient and substitution notes

    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 green beans. You can also substitute a spicy bloody mary mix instead of the V8 juice.  Years ago I would use Snap-E-Tom but, I can't find it in the stores anymore.

    • Water - I prefer to use filtered or bottled water, it just tastes better to me.
    • Spicy V8 Juice or Bloody Mary Mix - Adding V8 juice is an 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 tastes great and no chopping. My favorite is from Morton & Basset.
    • Cabbage - Use a green cabbage and either slice it into small wedges or slices.
    • Carrots - I sometimes use frozen carrots. In a pinch you can substitute canned, just make sure to rinse and add a few minutes 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 vegetables the taste difference is minimal.
    • Salt and pepper - a nice fresh ground pepper and kosher sea salt.

    Switch up the vegetable to the season or add chunks of pre-cooked chicken or mini hamburger meatballs for a hearty soup.

    You can use fresh vegetable or frozen.  If you use frozen vegetable you save the time It takes to peel and chop everything. 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 Worcestershire, and black pepper.

    Recipe Instructions

    1. In a a medium stockpot or dutch oven, add the water, V8 Juice, and celery seed and bring to a low boil.
    2. Add the potatoes, yams, cabbage. and onion and cook for 15 minutes.
    3. Lower heat to low-medium and add the, zucchini and continue cooking for an additional 15 minutes.
    4. Add the broccoli florets and continue cooking another 5 minutes until the vegetables and potatoes are tender.
    5. Season to taste.

    Now, that was easy, add some warm crusty bread and you have a classic peasant meal. Tasty, easy, and unfussy.

    close up of bowl of vegetable soup.

    Quick V8 Vegetable Soup

    A quick vegetable soup ready in under an hour minutes. Perfect for a light summer dinner and leftovers for lunch the following day.
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 266kcal
    Author:Sydney Dawes

    Ingredients

    • 4 cups of water
    • 12 ounce-bottle Spicy V8 Juice or Bloody Mary Mix
    • 1 medium russet potato cut into bite size chunks
    • 1 small yam. cut into bite size chunks
    • ⅛ teaspoon celery seed
    • ½ head of cabbage
    • 2 carrots sliced
    • 2 cups broccoli florets
    • ½ medium onion diced
    • 1 zucchini's sliced
    • salt and pepper to taste

    Instructions

    • In 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 for another 5 minutes until the vegetables and potatoes are tender.
    • Season to taste.

    Notes

    • Even better the next day, great make ahead meal.
    • Remove or add vegetables as you like.

    Nutrition

    Serving: 1g | Calories: 266kcal | Carbohydrates: 54g | Protein: 9g | Fat: 1g | Sodium: 156mg | Fiber: 9g | Sugar: 10g

    If you enjoy my Spicy V8 Vegetable Soup here are some other recipes to check out.

    Easy Homemade Tomato Soup for Two

    Black Bean Soup with Canned Beans (Pantry Meal)

    Easy Cheese Tortellini Soup for a Weeknight Quick Meal

    More Dinner Recipes for One

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    • Easy French Onion Soup Recipe for One

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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