Vegetable Salsa Soup


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.

Cook Time:
20 mins
Total Time:
20 mins
12 servings


  • 6 (14.5 ounce) cans chicken broth

  • 1 (16 ounce) jar medium salsa

  • 2 cups chopped carrot

  • 2 cups celery, chopped

  • 1 cup frozen mixed vegetables


  1. 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.

Nutrition Facts (per serving)

64 Calories
1g Fat
8g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 64
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Sodium 907mg 39%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 6g
Vitamin C 4mg 21%
Calcium 37mg 3%
Iron 1mg 4%
Potassium 438mg 9%

* 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.