Vegetable Salsa Soup

Vegetable Salsa Soup

20 Reviews 2 Pics
  • Cook

    20 m
  • Ready In

    20 m
WENDY GREVE
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 12 servings

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 (20)

Rate This Recipe
Matt
21

Matt

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

DIANNEBARTLETT

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

CHILD7
10

CHILD7

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.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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Quick and Easy Vegetable Soup

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Peanut Butter Vegetable Chicken Soup