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Simple Veggie Soup

Jenn Fry Delan

"This is an easy and delicious veggie soup recipe."
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50 m servings 83 cals
Original recipe yields 10 servings

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  • Prep

  • Cook

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  1. Stir chicken broth, tomato-vegetable juice cocktail, spinach, cabbage, carrots, zucchini, onion, red bell pepper, tomatoes, garlic bay leaf, salt, pepper, basil, and oregano together in a large pot; bring to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.


  • Cook's Notes:
  • You can add salsa, beans, rice, or pasta if you wish.
  • Use water in place of chicken broth, if you wish.
  • Summer squash can be substituted for zucchini.

Nutrition Facts

Per Serving: 83 calories; 0.6 g fat; 16.2 g carbohydrates; 4 g protein; 2 mg cholesterol; 890 mg sodium. Full nutrition

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Read all reviews 2
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Delicious veggie meal. Made it for my vegetarian girlfriend and it was awesome. Served with some grilled cheese, it’s bomb!

This was a nice, tomato based vegetable soup. I used a vegetable tomato sauce from AR site instead of the bottled cocktail. It is a hearty soup that will warm you on an early Spring evening. I f...