VEGETABLE SALSA SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Vegetable Salsa Soup image

This is a quick, tasty, low-fat vegetable soup. I usually make a big pot, and freeze half of it. Try it with zucchini, turnips, rutabagas or green beans. Sometimes I boil chicken breasts in the broth as I prepare the vegetables, then dice them and put them back in the broth with the salsa and vegetables.

Provided by WENDY GREVE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 20m

Yield 12

Number Of Ingredients 5

6 (14.5 ounce) cans chicken broth
1 (16 ounce) jar medium salsa
2 cups chopped carrot
2 cups celery, chopped
1 cup frozen mixed vegetables

Steps:

  • In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed vegetables. Simmer together for 20 minutes, or until vegetables are tender.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 7.7 g, Fat 1.4 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 907.3 mg, Sugar 3.1 g

Mohsin Mehar
[email protected]

Great recipe! I've made it several times now and it's always a hit.


Husein Ngobi
[email protected]

I made this soup last night and it was delicious! The flavors were well-balanced and the soup was nice and thick. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.


Mtj Talha
[email protected]

This vegetable salsa soup was a hit with my family! It was so easy to make and packed with flavor. I love that it's a healthy and nutritious meal that the whole family can enjoy.