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 can diced tomatoes , 14.5 ounce
- 1 can chicken broth , 14 ounce
- 1 can tomato-vegetable juice cocktail , 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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Fudge Muffins
This is a family recipe and an exceptional holiday one. Perfect little mini muffins to pop into a little container to bring as a holiday gift.
Italian-Style Tuna Salad
Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant salad!
Beef Stroganoff Casserole
With this incredibly rich beef stroganoff casserole, all you need is a crisp green salad. Garnish with more dill sprigs if desired.