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Small Batch V8 Vegetable Soup Recipe

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.

If you are a fan of soups then you need try this chicken vegetable soup and small batch tortellin and spinach soup a hearty split pea soup for one.

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

bowl of V8 vegetable soup with Croissant

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.

More easy small batch soup recipes

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close up of bowl of vegetable soup.

Small Batch 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: 4 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
  • 1/8 teaspoon celery seed
  • 1/2 head of cabbage
  • 2 carrots sliced
  • 2 cups broccoli florets
  • 1/2 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
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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

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