Vegetable Salsa Soup recipe

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Ingredients

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

Nutrition Info

63.6 calories
carbohydrate: 7.7 g
cholesterol: : -
fat: 1.4 g
fiber: 2 g
protein: 5.5 g
saturatedFat: 0.4 g
servingSize: -
sodium: 907.3 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

12 servings

Recipe Note

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.

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