Best Ever Vegetable Soup
1. In a large Dutch oven, heat olive oil over medium heat. Add onion and cook until translucent. Add celery, carrots and garlic; cook over low heat for 5 minutes or until vegetables begin to soften.
2. Stir in potatoes, vegetable broth, V-8 juice, tomatoes, bay leaves, salt, pepper and Worcestershire sauce. Bring to boil then reduce heat to simmer for 20 minutes.
3. Add green beans, cover and simmer soup mixture for additional 30 minutes.
4. Stir in corn and peas and simmer an additional 20 minutes. Remove from heat, stir in parsley and serve.
Fat: 5 g
Carbohydrates: 31 g
Sodium: 410 mg
Fiber: 7 g
Protein: 5 g
Cholesterol: 0 mg