Description
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.
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
Cook Time: 20 mins
Total Time: 20 mins
Servings: 12