This is a quick, tasty, low-fat vegetable soup. I usually make a big pot, and freeze half of it. Try it with zucchini, turnips, rutabagas or green beans. Sometimes I boil chicken breasts in the broth as I prepare the vegetables, then dice them and put them back in the broth with the salsa and vegetables.

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Recipe Summary

cook:
20 mins
total:
20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed vegetables. Simmer together for 20 minutes, or until vegetables are tender.

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Nutrition Facts

64 calories; protein 5.5g 11% DV; carbohydrates 7.7g 3% DV; fat 1.4g 2% DV; cholesterol 0mg; sodium 907.3mg 36% DV. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2004
If I could gice this recipes 10 stars I would!! I followed the directions but added about 4 different kinds of vegetables as well as a few handfuls of noodles!! It was AMAZING!! The salsa makes all the difference in the world. Will def. be making this one again Read More
(22)

Most helpful critical review

Rating: 3 stars
03/25/2006
At first I followed the recipe exactly and I wasn't crazy about this soup. The salsa didn't seem to go with any of the vegetables I'd added. The next day I added a can of corn and a can of black beans and garnished with a dollop of fat free sour cream and it was okay especially for a low cal soup. It's never going to be my favorite but I'd probably make it again with the same modifications and maybe cutting back on the carrots and celery some. Read More
(8)
26 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/07/2004
If I could gice this recipes 10 stars I would!! I followed the directions but added about 4 different kinds of vegetables as well as a few handfuls of noodles!! It was AMAZING!! The salsa makes all the difference in the world. Will def. be making this one again Read More
(22)
Rating: 5 stars
01/07/2004
I loved this it took little time and knowledge. Could be adapted in so many ways. Read More
(14)
Rating: 5 stars
06/25/2004
I LOVE THIS RECIPE!!! I have never made it exactly as it is written but the idea is great. When I first found the recipe I went to the grocery and just selected vegetables to use. I have made it several times using napa cabbage zucchini yellow squash carrots corn and peas. If I could give it more stars I would. Read More
(10)
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Rating: 5 stars
01/02/2010
I only believe in rating a recipe if I followed the recipe exactly. I Tried this 3 different ways. 1st- as written: Loved it! 2nd- added more veggies and chopped garlic to make it heartier: loved it! 3rd- same as second added ground turkey that I cooked up first: loved it! This is a very easy and tasty recipe. I recommend sweating the carrots and celery with some onion in the pan with a tiny bit of olive oil first to make them more tender but even slightly crunchy they were excellent. Read More
(9)
Rating: 3 stars
03/25/2006
At first I followed the recipe exactly and I wasn't crazy about this soup. The salsa didn't seem to go with any of the vegetables I'd added. The next day I added a can of corn and a can of black beans and garnished with a dollop of fat free sour cream and it was okay especially for a low cal soup. It's never going to be my favorite but I'd probably make it again with the same modifications and maybe cutting back on the carrots and celery some. Read More
(8)
Rating: 5 stars
01/07/2004
Wow! This soup is amazing! You can really use ANY vegetables in this soup. What a tasty idea to use salsa as the major flavor. I really like this soup and will be making this as regularly as I make my other favorite soups. My only mistake was I used hot salsa and made it a little hotter than I can handle. Great recipe! Read More
(8)
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Rating: 1 stars
01/07/2004
Yuck. I had to dump it out. Read More
(5)
Rating: 5 stars
11/07/2011
Easiest soup I've ever made and it's soo good. I love that it's basically broth salsa and whatever veggies you have on hand or want to use up because you can always keep salsa and broth in your pantry. It's incredibly healthy too. Awesome recipe! Read More
(4)
Rating: 4 stars
09/20/2010
Yummmmmm. I changed this recipe a lot but followed the spirit of it--you can really add/omit anything you want to that tasty broth. I added red beans and rice to make it more filling omitted celery and carrots and added onions and zucchini. I love Mexican inspired soups and this hit the spot on a cold rainy day. Still only 140 calories per serving even with my additions. Downside--a TON of sodium. Try low-sodium chicken broth and (if such a thing exists) no salt added salsa. Read More
(4)
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