|Chicken broth||1 can (14 ounce)|
|Tomato-vegetable juice cocktail||1 can (11.5 ounce)|
|Potato||1, large, diced|
|Celery||2 stalks, diced|
|Tomatoes||1 can, diced|
|Fresh green beans||1 cup, chopped|
|Fresh corn kernels||1 cup|
|Salt and pepper||To taste|
|Creole seasoning||To taste|
10 minutes to prepare, 30 minutes to cook, ready in 40 minutes
Let’s start by not pretending this is the only recipe around for a general, basic vegetable soup.
It’s getting a bit chilly, so it’s good to have a recipe for one on hand for when you come in. If you haven’t got the vegetable prepared before you got out into the cold, this takes a couple of shortcuts by using cans.
Its calorie count is also pretty low!
Step 1: You’ll probably need the biggest stock pot you have. Put the broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn, right into it.
Step 2: Add the salt, pepper, and Creole seasoning.
Step 3: Bring the whole lot to a boil, and then just let it simmer for about 30 minutes. At this stage, the vegetable should all be nice and tender.
Step 4: Shape your mixture into a loaf on your newly greased dish.
And that’s it! No blending, no adding ingredients at different time… just throw it all in a pot, and bring it to the boil.
The potato should make it filling enough, but you can always add some kind of noodles. You can also add any herbs you want.