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
- 1 , 14.5 ounce
- 1 , 14 ounce
- 1 , 11.5 ounce
- 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
-
1
Gather all ingredients.
-
2
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.
-
3
Bring to a boil over medium heat and simmer until vegetables are tender, about 30 minutes.
-
4
Serve hot and enjoy!
Nutrition Facts
Per serving
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