Things You'll Need:
- Large can of tomato juice
- Baby carrots
- Celery
- Onion
- Bell pepper
- Can of stewed tomatoes (Ro-tel, if you desire)
- Extra virgin olive oil
- Green beans or peas
- Chicken stock
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Step 1
Coarsely chop the onion and bell pepper into large chunks. In a skillet, brown them in 1 tbsp. of extra virgin olive oil. Cook until golden brown and tender. If you desire to cook soup in slow cooker, transfer onions and bell peppers into slow cooker at this point. If you are cooking soup on the stove top, transfer into large soup pot.
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Step 2
Chop baby carrots into halves or into quarters and add to onion and bell pepper. Pour in a cup of chicken stock to prevent vegetables from scorching. Add chopped celery and cook on low until carrots are tender (at least 20 minutes).
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Step 3
Pour in the remaining chicken stock as needed. When carrots are tender, add can of stewed tomatoes and can of green beans or peas. Slowly pour entire can of tomato juice. Cover and cook on medium until all flavors are blended together (at least 45 minutes).
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Step 4
Serve hot and enjoy as much soup as you'd like, because it is very healthy for you. This soup can easily be divided into portions and put into frozen storage containers.
