Ingredients
1 tablespoon olive oil8 medium carrots, sliced2 large onions, chopped4 celery ribs, chopped1 large green pepper, seeded and chopped1 garlic clove, minced2 cups chopped cabbage2 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 drained1 bay leaf2 teaspoons chicken bouillon granules1-1/2 teaspoons dried parsley flakes1 teaspoon salt1 teaspoon dried marjoram1 teaspoon dried thyme1/2 teaspoon dried basil1/4 teaspoon pepper4 cups water1 can (28 ounces) diced tomatoes, undrained2 cups V8 juice
Preparation
In 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.
Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
