This vegetable soup recipe is a low-fat but filling tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Ingredient
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
2 carrots, sliced
2 stalks celery, diced
1 large potato, diced
1 cup chopped fresh green beans
1 cup fresh corn kernels
1 cup water
salt and pepper to taste
1 pinch Creole seasoning, or more to taste
Direction
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.
