Quick and Easy Vegetable Soup


This vegetable soup recipe is a low-fat but filling tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins


  • 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


  1. Gather all ingredients.

    All ingredients gathered to make easy vegetable soup.

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  2. Combine tomatoes, chicken broth, tomato juice, carrots, celery, potato, green beans, corn, and water in a large stockpot. Season with salt, pepper, and Creole seasoning.

    Combine all ingredients in a large stockpot.

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  3. Bring to a boil over medium heat and simmer until vegetables are tender, about 30 minutes.

    Bring soup to a boil and simmer until vegetables are tender.

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  4. Serve hot and enjoy!

    Close up on a bowl of vegetable soup with carrots, potatoes and green beans


Nutrition Facts (per serving)

116 Calories
1g Fat
24g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 116
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 2mg 1%
Sodium 640mg 28%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 16%
Total Sugars 6g
Protein 4g
Vitamin C 40mg 199%
Calcium 38mg 3%
Iron 1mg 8%
Potassium 593mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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