This soup is easy to prepare and delicious!! I've added soy crumbles, and I've served it with whole wheat elbows. From a low-fat cajun cookbook of mine that is quite well-worn.

Ingredients

6 serv.

vegetable broth (or water)↗6 cups
medium tomatoes, peeled and chopped↗3
1 1/2 cups (I use canned sometimes)
medium carrots, thinly sliced↗2
1 cup
medium onion, thinly sliced↗1
medium bell pepper, thinly sliced↗1⁄2
frozen cut green beans↗1 package
(10 ounce)
tomato paste↗1 can
(6 ounce)
fresh broccoli florets↗2 cups
cauliflower florets, bite-sized pieces↗2 cups
frozen whole kernel corn↗1 cup
salt↗1 teaspoon
white pepper1⁄2 teaspoon
hot pepper sauce (optional)↗1⁄2 teaspoon

Step-by-step instructions

1
In a 6-quart pot, combine all the ingredients and place over medium heat. Cover and cook for 45 minutes, stirring occasionally.

Source: food.com

Original recipe ↗

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