Quick and Easy Vegetable Soup

Quick and Easy Vegetable Soup

246

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

Ingredients

{{adjustedServings}} servings 116 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 640 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. In 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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Reviews

246
  1. 316 Ratings

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FANTASTIC!! Don't make the initial mistake that I did when I first read the recipe and assume that it's going to boring. This made the perfect veggie soup and got rave, I mean RAVE, reviews! ...

Very easy, quick, and tasty soup. I made a lot of changes,but I'm giving it 5 stars for the proportions and idea of using V8 as a base. I sauteed an onion, some celery, carrots and garlic in o...

I LOVE this soup! I've made it a number of times and it's always so satisfying. I use 2 cups of chicken broth, use a 28 oz can of tomatoes, omit celery (don't like) and use frozen corn and gre...