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Quick and Easy Vegetable Soup

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
6 Servings -
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Servings:6  | Calories:139 | Total Fat:1g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 1g
2 %
Sat Fat 0g
0 %
Total Carb 30g
10 %
Fiber 4g
16 %
Sugars 11g
Cholesterol 0mg
0 %
Sodium 659mg
27 %
Protein 5g
10 %
34% Others combined
34% Potato
15% Fresh corn
15% Juice
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Directions : View recipe directions on
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