Hearty Vegetable Soup Recipe

1 tablespoon olive oil 8 medium carrots, sliced 2 large onions, chopped 4 celery ribs, chopped 1 large green pepper, seeded and chopped 1 garlic clove, minced 2 cups chopped cabbage 2 cups frozen cut green beans (about 8 ounces) 2 cups frozen peas (about 8 ounces) 1 cup frozen corn (about 5 ounces) 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 1 bay leaf 2 teaspoons chicken bouillon granules 1-1/2 teaspoons dried parsley flakes 1 teaspoon salt 1 teaspoon dried marjoram 1 teaspoon dried thyme 1/2 teaspoon dried basil 1/4 teaspoon pepper 4 cups water 1 can (28 ounces) diced tomatoes, undrained 2 cups V8 juice