Vegetable Soup

prep time:: 1 hr
total time:: 1 hr

ingredients

1/4 cup olive oil
2 large yellow onions, chopped
5 large carrots, peeled & sliced 1/4"
20 oz baby portabella mushrooms, stems removed and gills scraped out
2 zuchinni, halved and sliced 1/4"
2 cups tiny brussel sprouts, quartered
3 stalks celery, finely diced
6 oz fresh green beans, finely sliced
15 oz can white beans, drained & rinsed
15 oz can black beans, drained & rinsed
14.5 oz can petite-cut tomatoes in rich sauce
1 - 4.48 oz box (2 pouches) Campbell’s Noodle Soup mix w/ chicken broth
2 tablespoons dried parsley
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
64 oz low sodium V-8 juice
48 oz fat-free low-sodium chicken broth
32 oz fat-free low-sodium beef broth
32 oz fat-free low-sodium vegetable broth
18.3 oz V-8 Sweet Red Pepper Soup
3 cups water

directions

In large stock pot heat olive oil on medium-high. Add onions, heat for 10 minutes, stirring, do not brown just soften onions. Add carrots, let simmer for 5 minutes. Add mushrooms (sprinkle with 1/4 tsp. salt) heat 5 minutes. Add zuchinni, heat 5 minutes. Add brussel sprouts, heat 5 minutes. Add celery, heat 5 minutes. Add green beans, heat 5 minutes. Add beans and tomatoes. Let simmer 5 minutes. Add salt, parsley, chili powder, cayenne pepper, V-8, noodle soup mix, red pepper soup, broths and water. Simmer and season to taste. Let heat through completely. Serve and/or freeze in 2 1/2 cup portions in freezer bags.