Hearty Vegetable Soup

8 medium carrots, sliced

2 large onions, chopped

4 celery ribs, chopped

1 large green pepper, seeded and chopped

1 garlic clove, minced

1 Tablespoon olive oil

4 cups water

1 can (28 ounces) diced tomatoes, undrained

2 cups V8 juice

2 cups chopped cabbage

2 cups frozen cut green beans

2 cups frozen peas

1 cup frozen corn

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

2 teaspoons chicken bouillon granules

1 1/2 teaspoons dried parsley flakes
1 teaspoon salt

1 teaspoon dried marjoram

1 teaspoon dried thyme

1 bay leaf

1/2 teaspoon dried basil

1/4 teaspoon pepper

In a Dutch oven or soup kettle, saute the carrots, onions, celery, green pepper and garlic in oil until crisp-tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Discard bay leaf before serving.