This is usually made with fresh tomatoes or canned crushed tomatoes which I think is a lot heavier in taste. Tried using V8 vegetable juice. Much more flavor and vitamins including tomato, celery, beetroot, parsley, carrot, lettuce, watercress and spinach. Hope you like it

Ingredients

• 3 large russet potatoes
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion (diced)
• hot water ½ inch under potatoes
• 1 tbsp salted butter
• 5oz. can V8 vegetable juice
• 1 garlic clove (minced)
• 1 tbsp dried oregano
• salt and pepper to taste
• 1 tbsp extra virgin olive oil
• 1 tbsp chopped fresh parsley

Directions

1. Rinse and peel potatoes – cut into 3rd’s then set aside.
2. In a large pot on medium heat pour 1 tbsp of olive oil and add in potatoes browning them on all sides. Add in onion (also more olive oil if needed) stirring occasionally until onions are translucent.
3. Pour in hot water almost covering the potatoes bringing to a boil. Add in vegetable juice, garlic cloves, oregano on medium heat for 30 minutes (semi covered) or until potatoes are softened then add butter.
4. Add pepper, extra virgin olive oil (helps thicken sauce and flavor) and cook on medium/low heat stirring occasionally for another 5 min. (Do Not break up the potatoes). Let sit. Sprinkle parsley on top, serve hot as a side dish with feta cheese, goes great with meat, poultry or fish. Enjoy!

Note: You can also use chicken broth instead of water for a richer taste