This vegetable soup recipe is a low-fat but filling tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Quick and Easy Vegetable Soup
This vegetable soup recipe is a low-fat but filling tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Ingredients
- 14.5 ounce can diced tomatoes
- 14 ounce can chicken broth
- 11.5 ounce can tomato-vegetable juice cocktail
- 2 carrots sliced
- 2 stalks celery diced
- 1 large potato diced
- 1 cup chopped fresh green beans
- 1 cup fresh corn kernels
- 1 cup water
- salt and pepper to taste
- 1 pinch Creole seasoning or more to taste
Instructions
- Gather all ingredients.
- Combine tomatoes, chicken broth, tomato juice, carrots, celery, potato, green beans, corn, and water in a large stockpot. Season with salt, pepper, and Creole seasoning.
- Bring to a boil over medium heat and simmer until vegetables are tender, about 30 minutes.
- Serve hot and enjoy!
