This Hearty Vegetable Soup is a wholesome and comforting dish that’s easy to prepare with canned and fresh ingredients. It’s a perfect way to enjoy a variety of vegetables in a single, nutrient-packed meal. The combination of diced tomatoes, chicken broth, and a medley of fresh veggies creates a warm, flavorful broth. Ideal for cool days or when you need a nourishing meal, this soup can be easily customized with your favorite vegetables or seasoning to suit your taste.

Full Recipe:

Ingredients

• 1 (14.5-ounce) can diced tomatoes
• 1 (14-ounce) can chicken broth
• 1 (11.5-ounce) can tomato-vegetable juice cocktail
• 2 carrots, sliced
• 2 stalks celery, diced
• 1 large potato, diced
• 1 cup chopped fresh green beans
• 1 cup fresh corn kernels
• 1 cup water
• Salt and pepper to taste
• 1 pinch Creole seasoning, or more to taste

Making It Step by Step

Step 1: Prepare the Vegetables

1. Wash and chop: Prepare the fresh vegetables by washing them thoroughly. Slice the carrots, dice the celery and potato, chop the green beans, and cut the corn kernels off the cob.

Making It Step by Step

Step 1: Prepare the Vegetables

1. Wash and chop: Prepare the fresh vegetables by washing them thoroughly. Slice the carrots, dice the celery and potato, chop the green beans, and cut the corn kernels off the cob.

Step 3: Add Vegetables

1. Add the vegetables: Add the sliced carrots, diced celery, potato, green beans, and corn to the pot. Stir everything together.

Step 4: Season the Soup

1. Season: Add salt, pepper, and a pinch of Creole seasoning to taste. Stir well to distribute the seasonings evenly throughout the soup.

Step 5: Cook the Soup

1. Simmer: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 30-40 minutes. Stir occasionally to ensure the vegetables cook evenly.
2. Check for tenderness: After 30 minutes, check the vegetables for doneness. The potatoes and carrots should be tender when pierced with a fork. If the vegetables are still firm, allow the soup to cook for another 10 minutes or until they reach the desired tenderness.

Step 6: Serve

1. Taste and adjust: Taste the soup and adjust the seasoning if necessary. Add more salt, pepper, or Creole seasoning according to your preference.
2. Serve hot: Ladle the soup into bowls and enjoy while hot. Pair with crusty bread or a side salad for a complete meal.

Cooking Tips

• Customize your veggies: Feel free to add or substitute other vegetables like zucchini, spinach, or peas depending on what you have on hand.
• Vegetarian option: For a vegetarian version, swap the chicken broth for vegetable broth.
• Creole seasoning: If you don’t have Creole seasoning, you can use a mix of paprika, garlic powder, onion powder, and cayenne pepper as a substitute.

Storage

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This vegetable soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

Nutritional Facts (Per Serving)

• Calories: Approximately 150 calories
• Fat: 2g
• Carbohydrates: 30g
• Protein: 5g
• Fiber: 6g
• Sodium: 700mg

FAQs

• Q: Can I use frozen vegetables instead of fresh?
  • A: Yes, you can use frozen vegetables in this recipe. They may require a slightly shorter cooking time, so check the doneness regularly.
• Q: How can I make this soup spicier?
  • A: For extra heat, you can add more Creole seasoning, crushed red pepper flakes, or a dash of hot sauce.
• Q: Can I make this soup in a slow cooker?
  • A: Absolutely! Simply combine all the ingredients in your slow cooker and cook on low for 6-8 hours, or until the vegetables are tender.