How to Make Quick and Easy Vegetable Soup

Ingredients

• 14 oz Chicken Broth (canned, low‑sodium preferred)
• 11.5 oz Tomato‑Vegetable Juice Cocktail (canned, adds tangy base)
• 1 cup Water (room temperature)
• 1 Large Potato (peeled and diced into ½‑inch cubes)
• 2 Carrots (medium, sliced into ¼‑inch rounds)
• 2 Celery Stalks (diced into ¼‑inch pieces)
• 14.5 oz Diced Tomatoes with Juice (canned, undrained)
• 1 cup Fresh Green Beans (trimmed and cut into 1‑inch pieces)
• 1 cup Fresh Corn Kernels (cut from cob or frozen, thawed)
• to taste Salt
• to taste Ground Black Pepper
• to taste Creole Seasoning (or Cajun spice mix as a substitute)

Instructions

1. Prep All Vegetables

   Peel and dice the potato, slice the carrots, dice the celery, trim and cut the green beans, and measure the corn kernels. Have all ingredients measured and ready.

   Time: PT15M

2. Combine Liquids and Heat

   Place the Dutch oven over medium heat. Add the chicken broth (or vegetable broth), tomato‑vegetable juice cocktail, and 1 cup water. Stir to combine.

   Time: PT5M

   Temperature: medium

3. Add Vegetables and Tomatoes

   Stir in the diced potato, sliced carrots, diced celery, canned diced tomatoes with their juice, green beans, and corn kernels.

   Time: PT2M

4. Season the Soup

   Season with salt, ground black pepper, and Creole seasoning (or Cajun spice mix) to taste.

   Time: PT1M

5. Bring to a Boil and Simmer

   Increase the heat to bring the soup to a rolling boil, then reduce to medium and let it simmer until the vegetables are tender, about 30 minutes.

   Time: PT30M

   Temperature: medium

6. Final Taste Check and Serve

   Taste the soup and adjust seasoning if needed. Ladle into bowls and serve hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

40g

Fat

2g

Fiber

5g