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.
We make a batch and then we have a good, hearty meal for a few days.
I'm not here to convince you to switch from a beloved recipe—but I.
You can cook V-8 Soup Batch 8 using 27 ingredients and 8 steps. Here is how you achieve V-8 Soup Batch 8.
Ingredients of V-8 Soup Batch 8
- You need to prepare of Soup ingredients.
- Prepare 1 pound of bok choy.
- Prepare 1 pound of common mushrooms.
- Prepare 15 ounces of chickpea.
- You need to prepare 1 pound of potatoes.
- Prepare 2 cups of chopped carrots.
- You need to prepare 1 of large onion diced.
- Prepare of Rice.
- Prepare 2 cups of cooked unsalted rice.
- You need to prepare 2 tablespoons of extra virgin olive oil.
- You need to prepare To taste of seasoned salt.
- Prepare of Spices.
- You need to prepare To taste of salt.
- Prepare To taste of ground black pepper.
- You need to prepare 1 teaspoon of granulated garlic.
- Prepare 1 teaspoons of ground ginger.
- You need to prepare of Broth.
- Prepare 1-1/2 quarts of V-8 original vegetable drink.
- Prepare of Oil.
- Prepare 1-1/2 tablespoons of peanut/or neutral tasting oil.
- Prepare 1 teaspoon of sesame seed oil.
- You need to prepare of Cheese and other options.
- Prepare To taste of grated parmigiano reggiano cheese.
- You need to prepare To taste of red pepper flakes.
- Prepare To taste of red wine vinegar.
- Prepare of Late in the game.
- You need to prepare 1 cup of sliced pickled okra see my recipe.
To make this soup you only need to dirty up one skillet, one chopping board, and the slow cooker pot. This is such a handy way to measure! A great veggie soup quick to prepare and freezes great!!! She made it this week as a matter of fact, which reminded me that I hadn't made it in a while.
V-8 Soup Batch 8 step by step
- 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..
- Cut the Carrots into 1 inch cuts. Slice the mushrooms. Chop the bok choy..
- Dice the onion. Heat the oils, sauté the onion and mushrooms in the oils..
- When the onions are translucent add the rest of the vegetables..
- 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..
- 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..
- Serve. Add rice to a bowl and add soup to the top. Top off with some grated cheese. I hope you enjoy!.
- 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..
I have calculated the points with a few different variations. Hamburger Soup, Crockpot Lasagna Soup, Spicy Black Bean Soup. Calories from Fat (%). % Daily Value *. How I love soup in the fall. With the beginning of school I just start craving soup.
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