Hearty Vegetable Soup

• 1 tablespoon olive oil
• 8 medium carrots, sliced
• 2 large onions, chopped
• 4 celery ribs, chopped
• 1 large green pepper, seeded and chopped
• 1 garlic clove, minced
• 2 cups chopped cabbage
• 2 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 drained
• 1 bay leaf
• 2 teaspoons chicken bouillon granules
• 1-1/2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 4 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups V8 juice

1. 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.
2. Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

olive oil, carrots, onions, celery, green pepper, garlic, cabbage, green beans, frozen peas, frozen corn, garbanzo beans, bay leaf, chicken bouillon granules, parsley flakes, salt, marjoram, thyme, basil, pepper, water, tomatoes

Taken from www.tasteofhome.com/recipes/hearty-vegetable-soup/ (may not work)