Ingredients
Method
- Collect all ingredients.
- Combine tomatoes, chicken broth, tomato juice, carrots, celery, potato, green beans, corn, and water in a large stockpot. Add salt, pepper, and Creole seasoning.
- Bring the mixture to a boil over medium heat, then simmer for about 30 minutes until the vegetables are tender.
- Serve immediately while hot.
Nutrition
Notes
Ingredient Swap: I love using vegetable broth instead of chicken broth when I want to keep this soup completely vegetarian, and it works just as well.
Storage Tip: This soup stores beautifully in the fridge for up to 4 days, and I find the flavors actually get better the next day.
Make-
Ahead Advice: You can chop all the vegetables a day in advance and store them together in a sealed container in the fridge to make assembly a breeze.
Common Mistake: Don't skip the simmer time.
I've rushed it before, and the potatoes and carrots need that full 30 minutes to become perfectly tender.
Serving Suggestion: I always serve this with a thick slice of crusty bread for dipping, and sometimes a sprinkle of fresh parsley on top for a pop of color.
Equipment Note: If you don't have a large stockpot, a Dutch oven or any heavy-bottomed large pot will work perfectly for this recipe.
Personal Twist: When I have it on hand, I often stir in a big handful of baby spinach during the last 5 minutes of cooking for an extra boost of greens.