Vegetable Salsa Soup

20 Reviews

Cook: 20 min
Ready In: 20 min

“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.” - by WENDY GREVE

Ingredients

6 (14.5 ounce) cans chicken broth
1 (16 ounce) jar medium salsa
2 cups chopped carrot
2 cups celery, chopped
1 cup frozen mixed vegetables

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Metric US

Original recipe yields 12 servings

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
64 cal
3%

Fat
1.4 g
2%

Carbs
7.7 g
2%

Based on a 2,000 calorie diet

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Reviews (20)

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Matt

Jan. 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..." See more the difference in the world. Will def. be making this one again"

DIANNEBARTLETT

Jan. 7, 2004

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

CHILD7

Jun. 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 s..." See moreeveral times using napa cabbage, zucchini, yellow squash, carrots, corn and peas. If I could give it more stars I would."

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