Quick Vegetable Soup
This basic tomato-based soup can use fresh or frozen vegetables and the spice can be adjusted to your liking.
Servings Prep Time
6people 10minutes
Cook Time Passive Time
40minutes 30minutes
Servings Prep Time
6people 10minutes
Cook Time Passive Time
40minutes 30minutes
Ingredients
Instructions
  1. Add oil to soup/stock pot and heat over medium heat.
  2. Add onion and carrot and cook until onion is translucent.
  3. Add celery and cook until vegetables are tender.
  4. Add in green beans, potato, corn, peas, V8 juice, diced tomatoes, water and broth. Stir well to combine. Increase heat to medium-high and bring soup to a boil.
  5. Add salt, pepper and creole seasoning to taste. Cover, reduce heat to whatever temperature keeps soup at a simmer (mine was medium-low). Simmer for 30 minutes.
Recipe Notes

Yields 6 servings, approximately 1 1/2 cups each.

I season soups as I layer in ingredients. I measured out 1/2 teaspoon of salt to start, used 1/2 of it to season my vegetables as they cooked then used the remainder to taste at the end. We are watching our sodium intake. Additionally, I found out the hard way that creole seasoning is VERY SPICY once it cooks. I used way too much (1 tablespoon) and had to actually pour off some of the soup liquor and replace it with plain water and broth. Lesson learned: go lightly with the creole seasoning while cooking. You can always add more at the end.

I usually allow the soup to cool and then store in the refrigerator for a day or two before putting leftovers into the freezer. I use either zip-top freezer bags or 24 oz. Glad FreezerWare containers.