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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."

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 fresh corn kernels
• salt and pepper to taste
• Creole seasoning to taste

Instructions :

Prep :	Cook : 6M	Ready in :

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

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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