Quick and Easy Vegetable Soup

By kbwinson

The name says it all.

Ingredients

• 1 (14 ounce) can low sodium, low fat chicken broth
• 1 (11.5 ounce) can tomato-vegetable juice cocktail
• 1 cup water
• 1 large potato, diced (or use frozen hash brown potatoes, about 1 cup)
• 2 carrots, sliced (or use about 3/4 cup of frozen, sliced carrots)
• 2 stalks celery, diced
• 1 (14.5 ounce) can diced tomatoes
• 1 cup peas
• 1 cup fresh or frozen corn kernels
• salt and pepper to taste
• Creole seasoning to taste

Details

Servings 6

Preparation

Step 1

In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, peas, and corn. If using frozen vegetables, no need to thaw before using. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.