Recipe: Homemade V8 Soup with Beets
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
  • 1 fist-sized red beet root
  • 1 medium-sized potato
  • 1 cup of corn kernels
  • 3 small stalks of celery (about ⅔ cups chopped)
  • ⅓ of a small red cabbage (about 6 oz or 2 cups chopped)
  • ½ small onion
  • ½ small green bell pepper, seeds removed
  • 4 tomatoes
  • 8 cups of water
  • 1 tbsp olive oil
  • 1 tsp ketchup (optional)
  1. Wash all ingredients. Leaving the skin on, cut the beet root to ⅛" thin slices or strips. Peel and cut the potato to ¼" thin pieces. Cut the celery, cabbage, onion, green bell pepper, and tomatoes to small strips.
  2. Bring 8 cups of water to boil in a tall skinny pot (a short pasta pot works well), so that all vegetables can be covered in water later. Add all 8 vegetables to the pot. Cover and bring the pot of water back to a boil over high heat.
  3. When boiling, cook over medium heat for 20 - 25 minutes. Set the timer.
  4. When ready, drizzle 1 tbsp of olive oil to the soup and stir. Add the optional ketchup as desired for additional flavor.
1. See the Beetroot page under the Common Ingredients section for preparation and health benefits of beetroots.
Recipe by Chinese Soup Pot at