Wholesome Vegetable Soup

    2 hours

    A great way of packing vegetables into your diet. This hearty vegetable soup, combines an array of vegetables, beans and rice. It's not only low-fat, but also low in calories.

    91 people made this

    Makes: 6 - 8 servings

    • 90g celery, chopped
    • 125g onion, chopped
    • 125g carrots, chopped
    • 1 (400g) tin chopped tomatoes, drained
    • 750ml V8 vegetable juice
    • 475ml water
    • 1 leek, chopped
    • 1 potato, peeled and cubed
    • 1 (400g) tin peas, drained
    • 2 (198g) tins sweetcorn, drained
    • 2 (410g) tins chickpeas, drained
    • 190g long-grain white rice
    • 1 tablespoon soy sauce
    • 1/4 teaspoon dried thyme
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon garlic granules
    • 1 teaspoon dried dill

    Prep:25min  ›  Cook:35min  ›  Extra time:1hr  ›  Ready in:2hr 

    1. In a large saucepan over high heat, combine the celery, onion, carrots, tomatoes, vegetable juice, water, leek, potato, peas, sweetcorn, chickpeas, rice, soy sauce, thyme, ground black pepper, garlic granules and dill weed.
    2. Bring to the boil, reduce heat and simmer for 30 minutes or until vegetables are tender.

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    Reviews in English (68)


    This soup was good. I think it is a good base for many different ingredients. The only thing that I will keep in mind next time is that it does turn out really thick; more a stew than a soup. I just added more vegetable juice, water and spices.  -  11 Jun 2001  (Review from Allrecipes US | Canada)


    O.K. - how did you get my grandmothers recipe? I haven't made veggie soup for years as my late husband didn't like it. I had an urge for some (we've had dark, cold days this week) so I made it! I used home made beef stock for the base instead of water, stewed tomatoes for the diced, barley for the rice, black beans with the garbanzo. I chose to use frozen veggies because of their flavor and added limas, string beans, garlic, shredded cabbage and some fresh asperagus. Today when I re-heated it, I added a can of beef broth to make it thinner. This is the best veggie soup I've had in years - Thank you, Colleen! Now I'm off to freeze some and send some over to my grandkids.  -  23 Oct 2004  (Review from Allrecipes US | Canada)


    This was delicious! I've made it a few times, changing some of the ingredients. I like omitting the potato and rice and adding 1/2 cup of barley instead. Freezes well.  -  14 Oct 2005  (Review from Allrecipes US | Canada)