By Anonymous -

“A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.”


Ingredients:


  • 1 (14 ounce) can

    chicken broth

  • 1 (11.5 ounce) can

    tomato-vegetable juice cocktail

  • 1 cup

    water

  • 1 large

    potato, diced

  • 2

    carrots, sliced

  • 2 stalks

    celery, diced

  • 1 (14.5 ounce) can

    diced tomatoes

  • 1 cup

    chopped fresh green beans

  • 1 cup

    fresh corn kernels

  • salt and pepper to taste

  • Creole seasoning to taste

Directions:




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