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
- tomatoes: 1 can (14.5 ounce can, diced)
- chicken broth: 1 can (14 ounce can)
- tomato-vegetable juice cocktail: 1 can (11.5 ounce can)
- carrots: 2 piece (sliced)
- stalks celery: 2 piece (diced)
- potato: 1 piece (diced)
- fresh green beans: 1 cup (chopped)
- corn kernels: 1 cup (fresh)
- water: 1 cup
- salt and pepper: (to taste)
- pinch Creole seasoning: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Bring to a boil over medium heat and simmer until vegetables are tender, about 30 minutes. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
