Quick and Easy Vegetable Soup

By: Anne Vackrinos

"A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter."

Rating: Read Reviews (97)

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Original Recipe Yield 6 servings

In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.