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Vegetable Salsa Soup

Vegetable Salsa Soup

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WENDY GREVE

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.

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 907 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Matt
21
1/7/2004

If I could gice this recipes 10 stars, I would!! I followed the directions, but added about 4 different kinds of vegetables, as well as a few handfuls of noodles!! It was AMAZING!! The salsa makes all the difference in the world. Will def. be making this one again

DIANNEBARTLETT
14
1/7/2004

I loved this, it took little time and knowledge. Could be adapted in so many ways.

CHILD7
10
6/25/2004

I LOVE THIS RECIPE!!! I have never made it exactly as it is written but the idea is great. When I first found the recipe, I went to the grocery and just selected vegetables to use. I have made it several times using napa cabbage, zucchini, yellow squash, carrots, corn and peas. If I could give it more stars I would.