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.

• Calories: 116 Calories

Ingredients

• 1 cup water
• salt and pepper to taste
• 1 cup fresh corn kernels
• 2 carrots, sliced
• 2 stalks celery, diced
• 1 large potato, diced
• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) can chicken broth
• 1 (11.5 ounce) can tomato-vegetable juice cocktail
• 1 cup chopped fresh green beans
• Creole seasoning to taste

Recipe Instructions

Step 1

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.

Step 2

Bring to a boil over medium heat and simmer until vegetables are tender, about 30 minutes.