Quick and Easy Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter. 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 |
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.
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