Spicy Vegetable Soup


1 tbsp. olive oil
1 large onion, chopped
1-2 jalapeño chile, seeded and diced
3 cloves garlic, minced
2 tsp. fresh oregano, minced
2 bay leaves
1 (28 oz) can diced tomatoes, drained
2 zucchini, chopped
1 yellow crookneck squash, chopped
2 carrots, chopped
1 large potato, chopped
1 cup fresh snap peas, halved
1 cup fresh green beans, cut into 1” lengths
1 46oz. can V8 juice
1 bunch fresh parsley
Salt and pepper to taste
Parmesan cheese, grated


Heat oil over medium heat in a large soup pot. Add in onion, cook till soft.  Add chile, garlic and herbs; cook for 2 minutes stirring.  Add vegetables and juice to pot.  Add water or vegetable stock to cover vegetables if needed.  Bring to boil; reduce to simmer covered for 20 minutes.  Remove cover and stir in parsley.  Simmer for an additional 10 minutes.  Season with desired amount of salt and pepper.  Serve hot with a sprinkle of Parmesan cheese on top.

SERVES: 8-10