Vegetable Soup

• 1 (14 ounce) can chicken broth
• 1 (11.5 ounce) can V8
• 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 kernel
• 2 tsp salt and pepper
• 2 tsp Creole seasoning

1. 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.
2. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Notes: 

Per Serving: 116 calories; 0.6 g fat; 24.3 g carbohydrates; 4 g protein; 2 mg cholesterol; 640 mg sodium.