When the temperatures drop and the crisp fall and winter air settles in, it’s soup season in my kitchen. But ironically, I first learned to make this recipe not in the midst of a cold winter but while living on the warm island of Guam. A friend introduced me to Abbie’s Vegetable Soup, a recipe she had received from her friend Abbie — thank you, Abbie! — and it quickly became a favorite. This soup is packed with a bunch of vegetables and rich flavors, making it a perfect meal choice on a chilly day.

Abbie’s Vegetable Soup

⏲️Prep Time
5 minutes

⌛Cook Time
30 minutes

🍴Serving
6

🍽️Meal Type
Soup

Ingredients

• 32 oz. tomato juice
• 2 cans (14.5 oz.) diced tomatoes
• 1 can (15 oz.) garbanzo beans
• 1 can Progresso lentil soup
• 1 package (10 oz.) frozen spinach
• 2 potatoes, chopped
• 1 onion, chopped
• 2 peppers, chopped
• 2 carrots, chopped
• 2 T. parsley
• 2 tsp. basil
• 2 tsp. garlic powder
• 1 tsp. ground cumin
• Salt, to taste

Directions

Dump all ingredients together without draining cans. Add water to desired consistency. Simmer for 30 minutes.