recipesFrom the Kitchen of Janet Cuddigan

In my estimation there is no better way to shake off winter chill than with a steaming hot bowl of soup. This recipe is not only delicious, but low fat and healthy, too.  As a bonus, it is easy to make and you can use fresh or canned vegetables


  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14 ounce) can chicken broth
  • 1 (11.5 ounce) can tomato-vegetable juice cocktail
  • 2 carrots, sliced
  • 2 stalks celery, diced
  • 1 large potato, diced
  • 1 cup chopped fresh green beans
  • 1 cup fresh corn kernels
  • 1 cup water
  • salt and pepper to taste
  • 1 pinch Creole seasoning, or more to taste


Gather all ingredients. Combine tomatoes, chicken broth, tomato juice, carrots, celery, potato, green beans, corn, and water in a large stockpot. Season with salt, pepper, and Creole seasoning. Bring to a boil over medium heat and simmer until vegetables are tender (about 30 minutes). Serve hot and enjoy!

vegetable soup

Adapted from