V8 And Mozzarella Soup Recipes

V-8 SOUP

Steps:

• Chop& Dice veggies, add all ingredients to a stock pot.
• Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot.
• Bring to a boil, turn down to simmer and cook about 2 hrs.
• until veggies are soft.
• I divide into 1 1/2 cup servings and freeze in bags.

V8 AND MOZZARELLA SOUP

Steps:

• Cube the mozzarella.
• Heat your V8 in a cup in the microwave to boiling.
• Drop in cubes of mozzarella and stir until they start to melt.
• Serve immediately.
• Sometimes I grate another 2 ounces on top so I can put the spoon down the lake of mozzarella, get some soup and a little more cheese -- .

V8 SOUP

Steps:

• Place potatoes and onions in soup pot and just cover with water.
• Add butter and boil until potatoes are tender but not too soft.
• Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
• Bring to a boil, and then reduce heat to low and cook for 15 minutes.
• Just before serving stir in milk and salt and pepper.

V8 SOUP

Steps:

• 1. Dissolve arrowroot powder in a 1/4 cup of lukewarm water.
• 2. Place V8 Juice®, crushed tomatoes and kosher salt in large pan and bring to boil. Reduce by a quarter; about 7 minutes.
• 3. Reduce heat to a simmer and stir in arrowroot mixture and cook for another 3 to 4 minutes until "soup" thickens.
• 4. Garnish with sour cream and chopped parsley. Enjoy!

HEARTY VEGETABLE SOUP

Steps:

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

V-8 SOUP

Steps:

• While browning ground chuck, pour V-8 and cream soups into another pot.
• Heat soup mixture to a boil.
• Reduce heat,add vegetables and cover.
• When beef is done, drain and add to soup.
• Heat 10 minutes, over medium heat, stirring every so often.
• Serve hot with breadsticks.
• Yum-Yum (as my 2-year old says!).

V8 VEGETABLE SOUP (PRESSURE COOKER)

Steps:

• Combine all ingredients in a large pressure cooker and add spring water to cover.
• Lock the lid in place and bring to pressure over high heat. Lower the heat and cook for 6 minutes.
• Remove from the heat and use a quick release method to release pressure.

V8 CABBAGE SOUP

Steps:

• Clean and cut your fresh vegetables into small bite size pieces.
• Next add oil and all your vegetables to a five quart sauce pan, high heat for about four minutes.
• Next add soup packet mix, can of stewed tomatoes, and all of V-8 juice, bring to boil, then reduce heat and simmer 45 minutes to an hour.
• If you want your soup to have some heat add a couple dashes of the Cholula hot sauce to individual servings.Very tasty soup.