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Quick and Easy Vegetable Soup

4

50 min

Quick and Easy Vegetable Soup

Quick and Easy Vegetable Soup Photo 1

Time

50 min

Serving

6 persons

Calories

116

Rating

4.00★ (550)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • tomatoes: 1 can (14.5 ounce can, diced)
  • chicken broth: 1 can (14 ounce can)
  • tomato-vegetable juice cocktail: 1 can (11.5 ounce can)
  • carrots: 2 piece (sliced)
  • stalks celery: 2 piece (diced)
  • potato: 1 piece (diced)
  • fresh green beans: 1 cup (chopped)
  • corn kernels: 1 cup (fresh)
  • water: 1 cup
  • salt and pepper: (to taste)
  • pinch Creole seasoning: 1 piece (to taste)

Metric Conversion

Stages of cooking

Quick and Easy Vegetable Soup Photo 2 1
Quick and Easy Vegetable Soup Photo 3 2
Quick and Easy Vegetable Soup Photo 4 3
Quick and Easy Vegetable Soup Photo 5 4
  1. Gather all ingredients. Dotdash Meredith Food Studios
    Quick and Easy Vegetable Soup Photo 2
  2. 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. Dotdash Meredith Food Studios
    Quick and Easy Vegetable Soup Photo 3
  3. Bring to a boil over medium heat and simmer until vegetables are tender, about 30 minutes. Dotdash Meredith Food Studios
    Quick and Easy Vegetable Soup Photo 4
  4. Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 
    Quick and Easy Vegetable Soup Photo 5

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