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Today is September 27, 2022

Loaded Vegetable Diet Soup

Soups & Salads


1 medium onion, chopped
8 oz. white mushrooms, sliced
2 small carrots, peeled and chopped
3 celery stalks, chopped
1 Tbsp. olive oil
1 tsp. kosher salt
2 cloves garlic, minced
1 tsp. Italian seasoning
2 cups low-sodium V8 or tomato juice
4 cups low-sodium chicken broth
1 (14.5-oz.) can Italian seasoned diced tomatoes, undrained
1 (14.5-oz.) can kidney beans, drained
2 medium zucchini, chopped
2 cups fresh or frozen green beans, cut
1/4 cup pearl barley
1 tsp. hot sauce or to taste


Sauté onion, mushrooms, carrots and celery in olive oil and salt until the vegetables are just tender. Stir in garlic, Italian seasoning, V8 juice, chicken broth, tomatoes, kidney beans, zucchini, green beans and pearl barley. Bring to a simmer. Cook at a low simmer for 20 to 30 minutes, or until the barley and vegetables are tender. Season to taste with hot sauce and serve with grated Parmesan cheese.


From “Love Wears an Apron: Menus, Tips and Inspiration”

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