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READY IN 20 mins

Vegetable Salsa Soup

Read Reviews (20)

"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." — WENDY GREVE

Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

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

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Directions

In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed vegetables. Simmer together for 20 minutes, or until vegetables are tender.

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COOK 20 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 07, 2004

If I could gice this recipes 10 stars, I would!! I followed the directions, but added about 4 different kinds of vegetables, as well as a few handfuls of noodles!! It was AMAZING!! The salsa makes all the difference in the world. Will def. be making this one again

—Matt

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Most Helpful Critical Review

Mar 25, 2006

At first I followed the recipe exactly and I wasn't crazy about this soup. The salsa didn't seem to go with any of the vegetables I'd added. The next day I added a can of corn and a can of black beans and garnished with a dollop of fat free sour cream and it was okay, especially for a low cal soup. It's never going to be my favorite but I'd probably make it again with the same modifications and maybe cutting back on the carrots and celery some.

—Deselle

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22 Ratings

Jan 07, 2004

I loved this, it took little time and knowledge. Could be adapted in so many ways.

—DIANNEBARTLETT

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Jun 25, 2004

I LOVE THIS RECIPE!!! I have never made it exactly as it is written but the idea is great. When I first found the recipe, I went to the grocery and just selected vegetables to use. I have made it several times using napa cabbage, zucchini, yellow squash, carrots, corn and peas. If I could give it more stars I would.

—CHILD7

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Jan 02, 2010

I only believe in rating a recipe if I followed the recipe exactly. I Tried this 3 different ways. 1st- as written: Loved it! 2nd- added more veggies, and chopped garlic to make it heartier: loved it! 3rd- same as second, added ground turkey that I cooked up first : loved it! This is a very easy and tasty recipe. I recommend sweating the carrots and celery with some onion in the pan with a tiny bit of olive oil first to make them more tender, but even slightly crunchy they were excellent.

—bobby gregory

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Jan 07, 2004

Wow! This soup is amazing! You can really use ANY vegetables in this soup. What a tasty idea to use salsa as the major flavor. I really like this soup and will be making this as regularly as I make my other favorite soups. My only mistake was I used hot salsa and made it a little hotter than I can handle. Great recipe!

—EJFENTRESS

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Jan 07, 2004

Yuck. I had to dump it out.

—jamicam

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Nov 07, 2011

Easiest soup I've ever made, and it's soo good. I love that it's basically broth, salsa, and whatever veggies you have on hand or want to use up, because you can always keep salsa and broth in your pantry. It's incredibly healthy too. Awesome recipe!

—Yael

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Nutrition

Calories
64 kcal
3%

Carbohydrates
7.7 g
2%

Cholesterol
0 mg
0%

Fat
1.4 g
2%

Fiber
2 g
8%

Protein
5.5 g
11%

Sodium
907 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetable Salsa Soup

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 64
Calories from Fat: 12

% Daily Value *
Total Fat 1.4g 2 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 907mg 36 %
Potassium 438mg 12 %
Total Carbohydrates 7.7g 2 %
Dietary Fiber 2g 8 %
Protein 5.5g 11 %
** Sugars 3.1g
Vitamin A 92 %
Vitamin C 7 %
Calcium 5 %
Iron 8 %
Thiamin 7 %
Niacin 27 %
Vitamin B6 9 %
Magnesium 6 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.