Ingredients

• 1 tablespoon olive oil
• 8 medium carrots, sliced
• 2 large onions, chopped
• 4 celery ribs, chopped
• 1 large green pepper, seeded and chopped
• 1 garlic clove, minced
• 2 cups chopped cabbage
• 2 cups frozen cut green beans (about 8 ounces)
• 2 cups frozen peas (about 8 ounces)
• 1 cup frozen corn (about 5 ounces)
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 bay leaf
• 2 teaspoons chicken bouillon granules
• 1-1/2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 4 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups V8 juice

Directions

1. n a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil.

2. Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf. Yield: 16 servings (4 quarts).

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