Nutrition Facts

Serving Size
Amount Per Serving
Calories 68
% Daily Value
Total Fat 1.5g
Saturated Fat 0.1g
Cholesterol 0mg
Sodium 170mg
Total Carbohydrate 11.4g
Dietary Fiber 2.6g
Protein 2.5g
Vitamin A 58%
Vitamin C 164%
Calcium 4%
Iron 4%
Total Time

40 min.

Serving & Size


Add To Pantry

This sauté pairs basil and V8 with seasonal vegetables. Adds fantastic flavor to any protein or starch.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
V8® 100% Vegetable Juice
1 1/2  qt.
vegetable oil tbsp.
Vidalia onion 32 oz. 5 1/2  cups
garlic 1 oz. tbsp.
carrot tbsp.
assorted bell peppers (green, red, yellow) 40 oz. 7 1/2  cups
zucchini 40 oz. cups
yellow squash 40 oz. cups
fresh basil leaves 3 oz. cups
black pepper tsp.
1. In large skillet heat oil over medium-high heat; add onion and sauté 1 minute.
2. Stir in garlic and continue cooking 30 seconds.
3. Add carrots and cook, stirring often, 2 minutes.
4. Add juice and bring to a boil. Continue cooking, stirring often, until carrots are crisp-tender, about 6 minutes.
5. Add remaining vegetables and cook, stirring often, 3-4 minutes until vegetables are tender.
6. Stir in basil and pepper. CCP: Hold hot 140°F or higher for service.
7. For Each Serving*: Serve 1 cup vegetable mixture per serving, on top of a starch and/or with grilled poultry, fish, pork as well as crisp-fried tofu.

Recipe Tip

  1. This recipe meets Partnership for a Healthier criteria for overall cafeteria and general menu offerings (a la carte side dishes).
  2. Ingredient Options: Other vegetables may be used in addition or instead of those called for including: parsnips, turnips, celery root, fennel, celery, etc.*This dish may be served over rice, cous cous, quinoa, barley, etc.

Sign up now!

©2019 CSC Brands LP, All Rights Reserved.