Quick and Easy Vegetable Soup recipe

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Ingredients

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Nutrition Info

116.2 calories
carbohydrate: 24.3 g
cholesterol: 1.6 mg
fat: 0.6 g
fiber: 4.5 g
protein: 4 g
saturatedFat: 0.1 g
servingSize: -
sodium: 639.5 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Recipe Yield

6 servings

Recipe Note

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

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