Heart-Healthy Vegetable Soup Recipe

Ingredients

• 1 tablespoon of olive oil
• 8 medium-sized carrots, sliced
• 2 large onions, chopped
• 4 stalks of celery, chopped
• 1 large green pepper, seeded and chopped
• 1 clove of garlic, minced
• 2 cups of chopped cabbage
• 2 cups of frozen cut green beans (about 8 ounces)
• 2 cups of frozen peas (about 8 ounces)
• 1 cup of frozen corn (about 5 ounces)
• 1 can (15 ounces) of garbanzo beans or chickpeas, rinsed and drained
• 1 bay leaf
• 2 teaspoons of chicken bouillon granules
• 1-1/2 teaspoons of dried parsley flakes
• 1 teaspoon of salt
• 1 teaspoon of dried marjoram
• 1 teaspoon of dried thyme
• 1/2 teaspoon of dried basil
• 1/4 teaspoon of pepper
• 4 cups of water
• 1 can (28 ounces) of diced tomatoes, undrained
• 2 cups of V8 juice