Quick Veggie Soup

Quick Veggie Soup


"A quick and hearty meatless soup that doesn't take much time. To really make this soup hearty add leftover cooked pasta, pot roast or chicken."
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servings 217 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1057 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large stock pot combine tomato juice, potatoes, mixed vegetables, onion, bouillon cubes, water and season with pepper. Bring to a boil and then simmer until potatoes are done, approximately 30 to 40 minutes.



Pretty good. I added a few more fresh veggies and some rice.

Nice simple soup.Not to be too picky, but "veggie soup" does not have beef bouillon in it. Try vegetable broth instead!

This is such good idea! So easy! I used V8 juice, one potato, chopped celery, Italian seasoning and pepper. I did simmer it for almost two hours to thicken it up and "melt" the potatoes. The fr...