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Quick and Easy Vegetable Soup

Quick and Easy Vegetable Soup

Leigh Torres
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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Healthy, Soup
Servings 6
Calories 116 kcal

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!