Vegetable Soupby sincerelycaroline
1 Tablespoon olive oil
1/2 medium yellow onion, diced
3 celery stalks, diced
3 carrots, diced
2-3 garlic cloves, minced
32 ounces V-8 Low Sodium vegetable juice (or comparable tomato juice product)
32 ounces gluten-free vegetable broth
1 14.5-ounce can diced tomatoes
2 15-ounce cans garbanzo beans
1/2 head green cabbage, chopped
5-6 medium kale leaves, chopped
6 baby portabella mushrooms, sliced
1 bay leaf for seasoning (do not consume)
(1) Warm olive oil in a large stock pot over medium heat. Saute onions, celery, carrots and garlic until tender (about 10 minutes).
(2) Add all ingredients (vegetable juice through bay leaf), stirring well and allowing to simmer until all vegetables are tender. Serve and enjoy!