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Gazpacho Slaw
Side Dish American

Gazpacho Slaw

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.
  2. 2 In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper.
  3. 3 Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.

By florida gail

Zesty Tomato Soup for One
Dinner American

Zesty Tomato Soup for One

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Purée tomato and onion in a food processor or blender until smooth. Pour mixture into a small saucepan. Stir in juice cocktail, then season with salt and pepper. Bring to a boil, reduce heat, and simmer for about 10 minutes.

By Saffron

Rachel's Tomato Basil Soup
Dinner American

Rachel's Tomato Basil Soup

4.6

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Combine tomatoes, chicken broth, and vegetable juice in a large saucepan; bring to a boil and cook for 30 minutes. Off heat, stir in basil. Purée soup with an immersion blender until smooth, if desired.
  2. 2 Stir in cream and butter over medium-low heat until butter is melted.

By CARAMOMMY

Chunky Stew
Dinner American

Chunky Stew

3.8

Prep
Cook
Total

Instructions

  1. 1 In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil.
  2. 2 Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until potatoes are tender. Salt and pepper to taste.

By Mike Ziegler

Classic Bloody Mary
Drink American

Classic Bloody Mary

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour salt onto a small plate. Moisten the rim of a glass and press into the salt. Fill the glass with ice cubes.
  3. 3 Fill a cocktail shaker with ice cubes; add vegetable juice cocktail, vodka, Worcestershire sauce, hot pepper sauce, salt, and pepper. Cover and shake until the outside of shaker has frosted, about 20 seconds.
  4. 4 Strain Bloody Mary into the prepared glass. Garnish with celery stalk and olives.
  5. 5 Enjoy!

By annie

Spicy Chili French Fries
Dinner American

Spicy Chili French Fries

4.5

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
  2. 2 Fill a large bowl with cold water; add potatoes and soak 10 minutes.
  3. 3 Whisk oil, vegetable juice cocktail, chili powder, onion granules, ground cumin, garlic powder, cayenne pepper, sugar, and salt together in a large bowl.
  4. 4 Drain potatoes and pat dry with paper towels; toss with oil mixture until evenly coated. Arrange fries in a single layer on the prepared baking sheet.
  5. 5 Bake in the preheated oven for 20 minutes; flip fries. Continue baking until browned and crispy, about 20 minutes more.

By Sasha's Catering

Quick and Easy Vegetable Soup
Soup American

Quick and Easy Vegetable Soup

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomatoes, chicken broth, tomato juice, carrots, celery, potato, green beans, corn, and water in a large stockpot. Season with salt, pepper, and Creole seasoning.
  3. 3 Bring to a boil over medium heat and simmer until vegetables are tender, about 30 minutes.
  4. 4 Serve hot and enjoy!

By Anne Vackrinos

Beefy Lentil Vegetable Soup
Dinner American

Beefy Lentil Vegetable Soup

4.4

Prep
Cook
Total

Instructions

  1. 1 Brown beef; break meat into small pieces while cooking. Drain.
  2. 2 Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

By ILDeb

Texas BBQ Chicken
Dinner American

Texas BBQ Chicken

4.1

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
  3. 3 Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.

By Michele

Avocado Gazpacho
Lunch American

Avocado Gazpacho

4.9

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

By LUNATERIAN

Diann's Chili Vegetable Soup
Dinner American

Diann's Chili Vegetable Soup

4.6

Prep
Cook
Total

Instructions

  1. 1 In a large soup pot, saute ground beef until brown. Drain excess fat.
  2. 2 Add celery, onions, green bell peppers, cabbage, kidney beans, vegetable juice, tomato juice, corn, diced tomatoes and chili powder. Bring to a boil, then reduce heat to low. Cover pot and let simmer about one hour, or until celery is tender. Add garlic powder and salt and pepper to taste.

By PICKS

Big Ed's Cajun Shrimp Soup
Dinner American

Big Ed's Cajun Shrimp Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add bell pepper, onions, and garlic; sauté until tender. Stir in vegetable juice, clam juice, water, salt, thyme, basil, red pepper flakes, and bay leaf; bring to a boil.
  2. 2 Stir in rice, then reduce the heat, cover, and simmer until rice is tender, about 15 minutes. Stir in shrimp and cook until opaque, about 5 minutes. Discard bay leaf. Season with hot sauce to serve.

By Mr Ed

Shrimp and Sausage and Chicken Gumbo
Dinner American

Shrimp and Sausage and Chicken Gumbo

4.8

Prep
25 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
  2. 2 Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
  3. 3 Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
  4. 4 Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
  5. 5 Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  6. 6 Discard bay leaves. Season gumbo with salt and pepper to taste.

By Nick

Slow Cooker Ground Beef Stew
Dinner American

Slow Cooker Ground Beef Stew

4.5

Prep
25 min
Cook
250 min
Total
275 min

Instructions

  1. 1 Cook and stir ground beef, onion, and garlic in a skillet over medium heat until beef completely browned, about 10 minutes. Drain excess grease.
  2. 2 Add mushroom soup, vegetable broth, tomato-vegetable juice, sherry, and Worcestershire sauce to a slow cooker; stir to combine. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Cover slow cooker.
  3. 3 Cook on Low until vegetables are tender and sauce is thickened, about 8 hours; or cook on High for 4 hours.

By Luv2BakeGirl

Quick and Easy Taco Soup
Dinner Mexican

Quick and Easy Taco Soup

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Add tomato-vegetable juice, tomatoes, corn, kidney beans, black beans, and taco seasoning to beef in the pot. Bring to a boil. Reduce heat to medium and cook until heated through.

By Carla A.

Not Your Ordinary Chili
Dinner

Not Your Ordinary Chili

3.7

Prep
Cook
Total

Instructions

  1. 1 Combine chocolate syrup, tomatoes, French onion soup, kidney beans, beef broth, chili powder, molasses and raisins in a large stock pot and simmer.
  2. 2 Meanwhile brown the ground beef, in a medium saute pan, over medium-high heat. Once browned, drain grease and add salt and pepper.
  3. 3 Add browned beef, tomato juice and cola flavored carbonated beverage to soup mixture and simmer for an hour.

By Amy Brolsma

Hearty Vegetable Soup
Lunch

Hearty Vegetable Soup

4.2

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Combine celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, garbanzo beans, rice, soy sauce, thyme, ground black pepper, garlic powder, and dill weed in a large pot over high heat.
  2. 2 Bring to a boil, reduce heat, and simmer until vegetables are tender, about 30 minutes.

By Sadie

Old-World Cabbage Soup
Dinner European

Old-World Cabbage Soup

4.5

Prep
20 min
Cook
220 min
Total
240 min

Instructions

  1. 1 Place chopped cabbage into an 8-quart soup pot.
  2. 2 Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
  3. 3 Microwave diced celery in 2 tablespoons water for 4 minutes on high.
  4. 4 Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
  5. 5 Reduce heat to simmer and cook for 2 to 3 hours.
  6. 6 Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

By Carol Fetsco

Tomato Florentine Soup
Soup Italian

Tomato Florentine Soup

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk broth, canned tomatoes, juice, and tomato soup in a saucepan over medium heat.
  3. 3 Add sugar, spinach, nutmeg, salt, and pepper to taste, without thawing spinach. Allow to heat gently on medium-low heat until spinach is tender, about 20 minutes. Keep hot without letting it boil.
  4. 4 Add cooked pasta and cook until warmed through, about 5 minutes.

By MARBALET

Linda's Summertime Eggplant Salsa
Appetizer

Linda's Summertime Eggplant Salsa

4.3

Prep
30 min
Cook
30 min
Total
180 min

Instructions

  1. 1 Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
  2. 2 Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
  3. 3 Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

By Linda Glenn