QUICK AND EASY VEGETABLE SOUP
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Provided by Anne Vackrinos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g
EASY VEGETARIAN SOUP
I made this recipe up because I needed a quick easy soup and my daughter had just turned vegetarin. You can use what you have in the refrigerator or in the garden. Very adaptable.
Provided by decimaldancer
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute garlic, onion, carrots, celery and red pepper until just barely cooked.
- Mix with the beans in a large pot.
- Add canned tomatoes with juice, V8 juice, vegetable boullion, herbs and water.
- Heat to boiling, reduce heat and simmer for 1/2 to 1 hour.
- Add frozen vegetables (optional) and bring to another boil.
- Simmer 15 minutes.
Nutrition Facts : Calories 51.3, Fat 0.3, SaturatedFat 0.1, Sodium 200.1, Carbohydrate 11.6, Fiber 2.9, Sugar 6.9, Protein 1.7
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