Easy CrockPot V8 Vegetable Soup Made with Juice - Adventures of Mel (2024)

FAQs

What gives vegetable soup that depth of flavor? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

An occasional V8 is fine for most people, but you should still focus on having a variety of whole vegetables in your diet. A better bet would be to blend up some vegetables yourself at home. Or, even better, eat your vegetables and drink a glass of water instead.

V8 vegetable juice

The original V8 is a savory juice. It is made mainly from water and tomato concentrate, and reconstituted vegetable juice blend: water and concentrate of eight vegetables, specifically: beets, celery, carrots, lettuce, parsley, watercress, spinach, and tomato.

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

The antioxidant lycopene found in V8 100% vegetable juice affects inflammation as measured by CRP levels in a sample of female patients with heart failure. Lycopene is a natural phytochemical found in fruits and vegetables.

If you have type 2 diabetes, this means taking sugary drinks — such as regular soda, sweet tea, and even juice — off the table and replacing them with low-sugar and sugar-free options, including water.

Vitamins and Minerals

The V8 juice is a better source of vitamins A and C, while the tomato juice is a better source of potassium and iron. A 1-cup serving of V8 juice contains 72 mg of vitamin C, 2,000 IU of vitamin A, 0.73 mg of iron and 469 mg of potassium.

Adding Vinegar in Soup

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Do you simmer vegetable soup covered or uncovered? ›

Simmering and Boiling

In the event that your goal is to keep moisture in—like when your pot of soup, stew, or sauce is already at the right consistency, but you want to keep cooking the vegetables and melding the flavors—leave the lid on to keep any more liquid from evaporating.

Try adding other vegetables, particularly greens or herbs. My two favorite add-ins (separately) were cayenne and mint. The cayenne adds the perfect kick, and mint put a fresh, light spin on traditional V8.

V8 Original 100% Vegetable Juice has no sugar added and no artificial colors or flavors.

One group that might benefit from drinking V8 is athletes – people who regularly lose large quantities of electrolytes through sweat and could use the high sodium content in V8. It's also a good source of lycopene, Crumble Smith says, which has been associated with preventing cardiovascular diseases.

Brown or Sear the Meat

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy soup.

You can also add tomato paste or fresh or dried herbs like oregano or thyme. Starchy root vegetables like potato, parsnips, turnips and swede will add body to the soup and turn it into a true meal in a bowl. Using a good-quality stock (or making your own) will enhance the flavour of the soup.

You can add a head of garlic when you make the broth. Just slice it in half crosswise to expose the cloves and toss it in the pot. Some other ingredients I like to use include tomato paste, anchovy paste and Marmite. Each of them adds depth in a different way, and they are all interesting.

Boost the Umami of Vegetable Broth

Soy sauce, tamari, or liquid aminos add great depth, but watch out for using too much—you'll end up making the stock only taste like super-salty soy. Start with about 2 teaspoons per quart and adjust from there. Remember, you can always add more.