Quick and Easy Vegetable Soup Recipe | Allrecipes


Quick and Easy Vegetable Soup

Rating: 4.65 stars

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.By Anne VackrinosSavePinPrintShare

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Quick and Easy Vegetable Soup Anne VackrinosWatch

Recipe Summary

Servings:6Yield:6 servingsNutrition Info

Ingredients

Decrease Serving6Increase ServingAdjustOriginal recipe yields 6 servingsIngredient Checklist

  • 1 (14 ounce) can chicken broth
  • 1 (11.5 ounce) can tomato-vegetable juice cocktail
  • 1 cup water
  • 1 large potato, diced
  • 2 carrot, (7-1/2″)s carrots, sliced
  • 2 stalks celery, diced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup chopped fresh green beans
  • 1 cup fresh corn kernels
  • salt and pepper to taste
  • Creole seasoning to taste

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Directions

Instructions Checklist

  • Step 1In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

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Nutrition Facts

Per Serving:116.2 calories; protein 4g 8% DV; carbohydrates 24.3g 8% DV; fat 0.6g 1% DV; cholesterol 1.6mg 1% DV; sodium 639.5mg 26% DV. Full Nutritionhttps://429edab549de35ae3803ce0a2fa71b44.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html