Once prepared, combine all ingredients together in medium size pot on medium high heat for 30 mins or until all vegetables are cooked all the way through.
I say to add three cups of the V8 juice but for the most part you can add as you see fit depending on how much broth you want. I use the juice as a substitute for straight tomato juice so using that instead would work fine though it may turn out bitter if you're not careful. Also this soup goes well with just about any spices so I always tell people to just use what they prefer to season it with. I usually use salt, pepper, oregano, sage, thyme, or rosemary depending on how I feel.
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 366.4mg||13 %|
|Potassium 1064.2mg||28 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 31.3g|
|Protein 5.7g||8 %|
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Calories per serving: 171
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