Ingredients50 m servings 83 cals
- 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.
Per Serving: 83 calories; 0.6 g fat; 16.2 g carbohydrates; 4 g protein; 2 mg cholesterol; 890 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...