Vegetable Salsa Soup

This is a quick, tasty, low-fat vegetable soup. I usually make a big pot, and freeze half of it. Try it with zucchini, turnips, rutabagas or green beans. Sometimes I boil chicken breasts in the broth as I prepare the vegetables, then dice them and put them back in the broth with the salsa and vegetables.

• Cooking Time: 20 mins
• Total Time: 20 mins
• Calories: 64 Calories

Ingredients

• 6 (14.5 ounce) cans chicken broth
• 1 (16 ounce) jar medium salsa
• 2 cups chopped carrot
• 2 cups celery, chopped
• 1 cup frozen mixed vegetables

Recipe Instructions

Step 1

In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed vegetables. Simmer together for 20 minutes, or until vegetables are tender.