Quick and Easy Vegetable Soup

Name: Quick and Easy Vegetable Soup
Yield: 6
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

👥 6 servings 👁️ 4 views

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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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 116

% Daily Value*

Total Fat 0.6g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 640mg 28%

Total Carbohydrate 24.3g 9%

Dietary Fiber 4.5g 16%

Total Sugars 6.4g

Protein 4g 8%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.