Quick Veggie Soup

Made a delicious veggie soup tonight to balance out the hamburgers from The Habit for lunch (I had the seared tuna sandwich!).  Served with fresh bread on the side. 

Very easy recipe follows.  Serves 6.

Ingredients:

• 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 frozen corn kernels 
• salt and pepper to taste 

Directions: 

•  In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt and pepper. Bring to a boil and simmer for 30 minutes or until all vegetables are tender. 

I am almost a month into my blog, and I'm finding soup seems to be impacting my health overall.  I'm exercising more, eating better, and sleeping really soundly.  All goodness!

SoupMom