Description
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Ingredients
- 1 (14 ounce) can chicken broth
- 1 (11.5 ounce) can tomato-vegetable juice cocktail
- 1 cup water
- 1 large potato, diced
- 2 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
Instructions
- Combine tomatoes
- chicken broth
- tomato juice
- carrots
- celery
- potato
- green beans
- corn
- and water in a large stockpot. Season with salt
- pepper
- and Creole seasoning.
- Bring to a boil over medium heat and simmer until vegetables are tender
- about 30 minutes.
Servings: 6