Recipe: Tasty V-8 Soup Batch 8

V-8 Soup Batch 8. We like it in savory smoothies, the occasional bloody mary, and lately, soup! Thanks to a tip in a recent issue of Cook's Illustrated, we've When we made the recipe for ourselves, we thought the soup was absolutely fantastic and we were truly impressed by the bright tomato-y flavor. A great veggie soup quick to prepare and freezes great!!!

It's a choice and a goal, from the moment you wake up. Nutrients are lost and most of the fiber is removed during processing of the vegetable juices. But is it a healthy drink? You can cook V-8 Soup Batch 8 using 27 ingredients and 8 steps. Here is how you cook that.

Ingredients of V-8 Soup Batch 8

1. It's of Soup ingredients.
2. You need 1 pound of bok choy.
3. You need 1 pound of common mushrooms.
4. It's 15 ounces of chickpea.
5. It's 1 pound of potatoes.
6. It's 2 cups of chopped carrots.
7. Prepare 1 of large onion diced.
8. Prepare of Rice.
9. Prepare 2 cups of cooked unsalted rice.
10. It's 2 tablespoons of extra virgin olive oil.
11. You need To taste of seasoned salt.
12. You need of Spices.
13. It's To taste of salt.
14. It's To taste of ground black pepper.
15. It's 1 teaspoon of granulated garlic.
16. You need 1 teaspoons of ground ginger.
17. It's of Broth.
18. Prepare 1-1/2 quarts of V-8 original vegetable drink.
19. It's of Oil.
20. Prepare 1-1/2 tablespoons of peanut/or neutral tasting oil.
21. It's 1 teaspoon of sesame seed oil.
22. You need of Cheese and other options.
23. You need To taste of grated parmigiano reggiano cheese.
24. You need To taste of red pepper flakes.
25. It's To taste of red wine vinegar.
26. Prepare of Late in the game.
27. Prepare 1 cup of sliced pickled okra see my recipe.

Vegetable juices have become big business these days. How I love soup in the fall. With the beginning of school I just start craving soup. So what that it's not literally fall yet!

V-8 Soup Batch 8 instructions

1. Wash and peel the vegetables except the potato. Cut the potatoes into slices. I had one huge potato, so I cut it into fourths. Then sliced..
2. Cut the Carrots into 1 inch cuts. Slice the mushrooms. Chop the bok choy..
3. Dice the onion. Heat the oils, sauté the onion and mushrooms in the oils..
4. When the onions are translucent add the rest of the vegetables..
5. Spray nonstick spray in a pan and add the rice. Heat not stirring till rice turns crunchy. Then break it up and turn in pan, to get the other side crunchy. If you can turn the whole thing at once then do so. Then you can break it up to fit in bottom of bowl latter..
6. When the vegetables are Sauteed for 7-8 minutes add V-8 juice. Add seasonings to taste for the soup. Cook for 30 minutes. After 15 minutes of cooking add the okra..
7. Serve. Add rice to a bowl and add soup to the top. Top off with some grated cheese. I hope you enjoy!.
8. Note: remember how much salt you add, especially if you want to add cheese. This soup is relying on texture and layering of flavors. The okra will be filled with vinegar brine, which vinegar counter acts too much salt..

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