Lunch

Vegetable soup

A simple, low calorie, but hearty recipe

Ingredients

Chicken broth 1 can (14 ounce)
Tomato-vegetable juice cocktail 1 can (11.5 ounce)
Water 1 cup
Potato 1, large, diced
Carrots 2, sliced
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.

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