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 it hot.
Nutrition
Notes
Ingredient Flexibility: I love that this soup is a clean-out-the-fridge friend.
If you don't have fresh corn, a drained can or frozen kernels work perfectly.
I've swapped in zucchini for green beans with great success, just add it in the last 10 minutes so it doesn't get mushy.
Storage Secret: This soup tastes even better the next day as the flavors meld.
I store it in a sealed container in the fridge for up to 4 days.
For longer storage, I freeze it in individual portions for a quick, healthy lunch.
Make-
Ahead Magic: To save time on a busy weeknight, I often chop all my vegetables the night before and keep them in a container in the fridge.
Coming home to prepped veggies makes throwing this together feel effortless.
Common Mistake: The biggest error I've made is overcooking the vegetables into mush.
Keep an eye on that simmer and check for tenderness at 25 minutes.
You want the potatoes and carrots to be just fork-tender for the best texture.
Serving Suggestion: A sprinkle of fresh parsley or a grating of Parmesan cheese right before serving lifts the whole bowl.
For a heartier meal, I sometimes add a can of rinsed white beans during the last 10 minutes of cooking.
Broth Alternatives: If I'm cooking for vegetarian friends, I use vegetable broth instead of chicken broth.
I find a good, rich vegetable broth doesn't sacrifice any depth of flavor.
Pot Size Matters: I learned the hard way that using too small of a pot leads to messy boil-overs.
A large, heavy-bottomed stockpot is your best bet here, giving everything plenty of room to bubble gently.