Ingredients for Homemade Vegetable Soup From A Can
- 1 (14 ounce) can low sodium chicken broth
- 1 (14 ounce) can diced tomatoes, undrained
- Zucchini (part of 1 (14.5 ounce) can mixed vegetables)
- Corn (part of 1 (14.5 ounce) can mixed vegetables)
- Potatoes (part of 1 (14.5 ounce) can mixed vegetables)
- Wax beans (part of 1 (14.5 ounce) can mixed vegetables)
- Green beans (part of 1 (14.5 ounce) can mixed vegetables)
- Carrots (part of 1 (14.5 ounce) can mixed vegetables)
- 1 (14.5 ounce) can mixed vegetables, drained
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- Fresh parsley, optional, for garnish
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How to Make Homemade Vegetable Soup From A Can
- Open and drain the canned diced tomatoes (reserve 1 tablespoon of the juice if desired for extra thickness).
- In a medium saucepan, combine the diced tomatoes, mixed vegetables, vegetable broth, water, Italian seasoning, salt, and pepper.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 8-10 minutes, or until heated through and flavors have melded. Stir occasionally.
- Taste and adjust seasonings as needed. Add more salt, pepper, or Italian seasoning to your preference.
- Serve hot, garnished with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
55g
Fat
2g
Carbs
20g
